Ingredients for 3 servings:

250 gr peeled almonds

250 gr Vegan White Spicy Spread by Condito The Green Line

1 tbsp lemon juice

1 tsp dried thyme

zest of half a lemon

140 gr dried cranberries

4 tbsp fresh chopped dill

Method:

Pulse the almonds in a food processor until creamy. If they were soaked beforehand, they will have enough moisture. If not, you may need to add a few tablespoons of water to make the process easier.

Add the Vegan White Spicy Spread to the processor, along with the thyme, zest and lemon juice, and pulse until they are well mixed.

Pour the mixture into a bowl and leave it in the fridge to rest for at least 2 hours.

In the meantime, wash the dill, dry it well and chop it finely. Cut the cranberries into small pieces with a knife and put them aside.

Once the Vegan White Spicy Spread mixture has cooled and become firm, take it out of the fridge and, dipping your hands lightly in a bowl of water first, work quickly to shape portions of the mixture into balls the size of a walnut. Place them on a plate lined with non-stick paper.

Put them back in the fridge for a while to become firm again, if they are too soft. Roll each one over the cranberry slices (careful not to cover the whole ball with cranberries as it will come out too sweet), and then roll them over the dill pressing lightly to make it stick. Place them on a plate lined with non-stick paper and finally in the refrigerator.

Serve on a plate and enjoy.