1 cup almonds
1 cup cashew nuts
1/3 cup dried cranberries
2 tbsp Fruits & Roots blend
1/3 cup frozen raspberries
1 tbsp vegan vanilla protein powder (optional)
75g vegan cream cheese (I used Oatly Creamy Oat Spread)
For the topping I used vegan white chocolate (iChoc White Vanilla) and dried rose petals but remember, there is no boundary to your creativity!
In a food processor or a blender for dry ingredients, blend the nuts.
Then add the rest of the ingredients and make sure it is combined well.
Next, roll the dough into balls, whichever size you desire. (I like to make them 50g).
Finally, decorate with white melted chocolate (using a double boiler) and sprinkle with chopped up dried flower petals before the chocolate goes back to its solid form.