3/4 cup toasted* and chopped California walnuts, divided
3/4 cup unsweetened soymilk, whole milk or non-dairy beverage of choice
1/2 cup whole milk vanilla Greek yogurt
1/2 cup old fashioned rolled oats
1 tablespoon chia seeds
1 tablespoon pure maple syrup (optional)
1/2 teaspoon cinnamon, plus more for serving
1/8 teaspoon kosher salt
Combine cranberries, ½ cup walnuts, soymilk, yogurt, oats, chia seeds, maple syrup, cinnamon, and salt in a medium-sized bowl and stir well to combine. Cover and refrigerate overnight.
When ready to serve, divide oats between two mason jars or bowls. Top with remaining ¼ cup walnuts and a sprinkle of cinnamon. Serve.
*To toast walnuts, preheat oven to 350 degrees F. Place walnuts in a single layer on a baking sheet. Toast for 8-10 minutes until walnuts are fragrant and lightly toasted. Remove from oven and let cool.
Line a baking sheet with parchment or wax paper. Clear some space in the freezer for this sheet. Set aside at room temperature.
In a medium bowl, add almond butter, maple syrup, coconut flour and cacao powder. Whisk as long as you can. When the mixture gets harder to stir, use a rubber spatula to fold until well incorporated. Fold until thickened.
Using a cookie scoop, scoop and drop almond butter balls onto the prepared baking sheet, spaced evenly apart. Here are the small and medium cookie scoops I use.
Transfer to the freezer to chill for 20-30 minutes, until somewhat firm.* Remove from freezer and roll into balls, or enjoy as is!
Store in an airtight container at room temperature or in the refrigerator for 1-3 weeks. Bites will become drier, but are still tasty in the 3rd week.