Pistachio & Cranberry 'Cheese' Bites
Ingredients
For the Cheese Base
- 1 cup blanched almonds, soaked
- 50g water
- 1 probiotic capsule
For the Pistachio & Cranberry Coating
- 1 cup pistachios, finely chopped
- 1/2 cup dried cranberries, diced
- 1/2 cup fresh parsley, flat leaf & finely chopped
- 1/2 tsp salt
- Zest of 1 lemon
Directions
For the cheese base:
Begin by soaking the nuts for 24 hours if possible.
Once soaked, rinse the almonds thoroughly and drain. Blend until a smooth consistency, this may take a wee while. Careful not to add too much extra water as the mixture should be thick, but a splash may help the blending process.
Add the probiotic, opening it up so that the powder can be stirred in. Discard the capsule casing.
Leave covered on the bench overnight.
For the coating:
Place all the ingredients into a bowl and mix to combine. Pour out onto a plate or tray for easy rolling of the cheese bites.
Measure out your almond cheese mixture into desired bites.
Roll into balls and then coat with the cranberry and pistachio
mixture until fully covered.
Place into the fridge to set for an hour before serving. Enjoy with a fresh and zingy glass of kombucha.
