In a high-speed blender or food processor, add your almonds and blend until a crumbly texture remains.
Add your almond butter, dates and cranberries and blend well, until fully combined. Be sure to regularly scrape down the sides to ensure the mixture is fully combined. If the batter is too crumbly, add 1-2 tablespoons of water to get things moving.
Transfer the energy ball batter into a mixing bowl. Form 12 small balls and place on a lined plate or sealable container, and place in the fridge or freezer until firm.
Notes
TO STORE. Leftovers can be stored in an airtight container and refrigerated for up to 1 week. I like to store them in between sheets of parchment paper so they don’t stick together. TO FREEZE. Freeze leftover energy balls in a freezer-safe container for up to 3 months. Let the balls thaw overnight in the fridge.