16 oz of cream cheese
1 tsp cinnamon
3 tbsp of honey or maple syrup (add a little extra for garnish)
1 1/2 cups chopped walnuts
1 cup dried cranberries, chopped
1/2 cup of fresh Freeman Herbs Organic Parsley, minced
In a large bowl, beat cream cheese, cinnamon, and honey (or maple syrup) until fluffy. Add 1/2 cup of your walnuts and mix well.
Line a plate or a baking sheet with parchment paper. Toss together the remaining walnuts with dried cranberries and parsley.
Using a cookie scoop, scoop out one ball of cheese filling and toss it into the cranberry, parsley, and nut mixture.
Continue until all cheese balls have been rolled in the coating.
Place the cheese balls on the baking sheet or plate and refrigerate the cranberry nut cream cheese balls until ready to serve!
Serve with crackers, toasted bread, or as is with a toothpick!