I made these as a way to give my growing boy some needed calories but in a tasty way. I learned a few things by making it so I know what to do better next time. First, I am glad I made a half batch, it made 25! Secondly, I tried reducing the honey but it needed all of it to bind together. Thirdly, I will reduce the chocolate chips next time because it definitely was in the ‘dessert’ category more than I liked. As written, I’m placing this in the dessert category. But if the chocolate chips were reduced, I’d place it in the Snacks section. So halving the chocolate chips to 1/4 cup (for a half batch) would be fine. I didn’t use the shredded coconut because a) I didn’t have it and b) I don’t have many fans here. I used ground flax seed, cashews, peanuts, creamy peanut butter, raisins, and everything seen in the photo. I got this recipe from the Washington Post. I would definitely try this next time in the food processor for ease! Enjoy!
INGREDIENTS (FULL BATCH ingredients below, I halved these amounts):
- 1 cup peanut butter, sunflower butter or almond butter
- 1 cup raw or regular honey (start with less if regular honey and add more if needed)
- 3 cups rolled oats
- 1/2 cup ground chia seed or flax seed
- 1 cup mini chocolate chips or cacao nibs
- 1 cup any combination of nuts, seeds and soft dried fruit, raisins, cashews/peanuts, such as sunflower seeds, raisins and dried cranberries
- Sweetened shredded coconut, for rolling (optional)
- Combine the nut butter and honey in a large mixing bowl and stir until smooth.
- Gradually add the oats and chia seed or flax seed. Add the cacao nibs or chocolate chips and the nut-seed-fruit mixture, and mix gently to combine.
- Use your hands to roll the mixture into balls (I used a cookie scoop) approximately the size of ping-pong balls. If desired, roll them in shredded coconut.
- Place the balls in paper mini-muffin cups. At this point, you can eat them, but they’ll be less sticky after a night in the refrigerator. They taste best after one day in the fridge. Layer the balls in an airtight container, using wax paper to separate the layers, and refrigerate for 7 to 10 days or freeze for up to 3 months.