Course: snacks
Cuisine: American
Diet: Gluten Free
Prep Time: 25
Total Time: 25
Servings: 48 balls
Author: Missylvia Scarber
Ingredients
- 2 - 1/2 c. Skippy Natural peanut butter
- 1 cup honey
- 6 Tbsp cacao powder
- 1/2 c. coconut oil
- 1 c. Rolled oats, blended
- 1 c. Flax seed, blended
- 1 c. Hemp seed, blended
- 1/2 c. Chia seeds, blended
- 1 c. Coconut flour
- 1/2 tsp. fine sea salt, more to taste
- 1/2 c. peanuts, finely chopped
- 1/2 -1 c. mini chocolate chips
- 1 c. shredded unsweetened coconut flakes, blended for top-coat
Instructions
- Melt the peanut butter, honey, cacao powder, and coconut oil in the microwave in medium glass bowl. Just warm, not too hot.
- In blender, place oats, flax, hemp and chia. Blend well.
- In the Bosch bowl with cookie paddle, combine the blended oats, flax, hemp, chia seeds with coconut flour, peanuts and salt.
- Add the warm peanut butter honey mixture to the oat mixture. Mix until oat mixture is fully incorporated.
- Add mini chocolate chips. Stir.
- Mixture should be the consistency of thick cookie dough. Taste test
- Using about 2 Tbsp. of the mixture, roll into individual balls.
- In empty dry blender, blend coconut flakes (optional)
- Place blended coconut flakes in small bowl and roll each ball in the coconut flakes
- Store in the refrigerator or freezer. Will stay good in the fridge covered for 2-3 weeks. Will stay good in a freezer bag in the freezer for 4-6 months.
- Enjoy as part of a sack lunch for school, work, or home.
