No-Bake Chocolate Almond Snowballs

Ingredients

• 3 cups old-fashioned rolled oats
• 3 cups coconut, (unsweetened shredded)
• 1/2 cup butter
• 1/2 cup almond butter, (or peanut butter)
• 1 cup granulated sugar, (or Monkfruit sweetener)
• 3/4 cup milk, (plant-based or dairy)
• 6 tbsp cocoa powder, (unsweetened natural )
• 1/2 tsp pure almond extract
• pinch sea salt
• 1/2 cup dried cherries or dried cranberries, chopped, ((optional))

Instructions

1. 1

   Combine: In a large bowl, combine 3 cups rolled oats and 1 cup of the coconut.

2. 2

   Heat and whisk: In a medium saucepan over medium heat, combine butter, almond butter, sweetener, milk, cocoa and salt. Whisk until smooth, then bring to a boil. Allow it to boil for 1 minute without stirring, then remove from heat and stir in almond extract.

3. 3

   Combine: Pour over the rolled oats-coconut mixture and stir to combine. Stir in 1/2 cup chopped dried cherries or cranberries, if desired. Cover the bowl with plastic wrap or a lid and refrigerate for 45 minutes. At this point, you can leave it for up to 3 days if you want to make it in advance.

4. 4

   Line cookie sheets: Line 2 cookie sheets with silpat baking sheets or parchment paper.

5. 5

   Form balls: Using a cookie scoop or a spoon, form the mixture into balls 1 inch in diameter. Roll in coconut and place on the baking sheets. Refrigerate.

6. 6

   Store in fridge or freezer: These will stay fresh in a covered container at room temperature for 3 days, or in the refrigerator for a week. They also freeze beautifully.