Ingredients
Equipment
Method
Preparation Steps
- Combine 1 cup of rolled oats, 1/2 cup of almond butter, and 1/4 cup of honey or maple syrup in a mixing bowl and mix thoroughly until sticky.
- Stir in 1/3 cup of shredded coconut, 1/4 cup of chopped dark chocolate, 1/4 cup of chopped almonds, 1/2 teaspoon of vanilla extract, and a pinch of sea salt until well combined.
- Roll the mixture into balls about 1 inch in diameter and pack tightly to hold their shape, yielding approximately 12-15 balls.
- Place the balls onto a parchment-lined baking sheet and refrigerate for about 30 minutes to firm up.
- Store in an airtight container in the fridge for up to 1 week or freeze for up to 3 months.
Nutrition
Notes
Ensure the mixture is sticky enough; add more almond butter if too dry. Use certified gluten-free oats for a gluten-free version.
