Christmas Cranberry & White Chocolate Bliss Balls

Prep Time: 15 minutes
Chill Time: 30 minutes
Makes: Approximately 20 balls

Ingredients:

• 150g rolled oats
• 60g dried cranberries
• 80g desiccated coconut
• 3 tablespoon Waihi Bush flaxseed oil
• 2 tablespoon honey or maple syrup
• 1 teaspoon vanilla extract
• 1 tablespoon orange juice (freshly squeezed)
• Zest of 1 orange
• 100g white chocolate, chopped
• ¼ teaspoon ground cinnamon
• Around 3 tablespoon of coconut condensed milk (or regular condensed milk)

For Decorating:

• 50g melted white chocolate (for drizzling)
• 2 tablespoon finely chopped pistachios (for a pop of green)
• Extra dried cranberries, chopped

Instructions:

1. In a food processor, pulse the rolled oats until they reach a fine, flour-like texture.
2. Add the cranberries, desiccated coconut, flaxseed oil, honey/maple syrup, vanilla extract, orange juice, orange zest, cinnamon, and salt. Blend until the mixture comes together and becomes sticky. If it feels too dry, add a bit more orange juice, a teaspoon at a time.
3. Stir in the chopped white chocolate by hand to avoid melting it in the food processor. Mix until evenly distributed.
4. Scoop out small portions of the mixture and roll into bite-sized balls using your hands. Place the balls on a tray lined with parchment paper.
5. Chill in the fridge for 30 minutes to set.
6. For decoration: Drizzle the bliss balls with melted white chocolate and sprinkle with chopped pistachios and extra dried cranberries for a festive red and green touch.
7. Serve & enjoy! These bliss balls keep well in an airtight container in the fridge for up to a week.