If you’re a peanut butter granola bar kind of person, these toasted coconut oat peanut butter chocolate chip balls have your name written all over them! Ready in 20 minutes and packed with protein, fiber and healthy fat, you’ll have no need for those packaged PB granola bars. If a stronger chocolate flavor is what you desire, head over to the cocoa-nut date balls instead.
Ingredients
- 1 1/3 cup old fashioned oats
- 1/2 cup unsweetened coconut
- 1/3 cup flax seed (whole)
- 1/2 tbsp cinnamon
- 1 1/2 tsp vanilla extract
- 2 tbsp honey
- 3/4 cup natural peanut butter (or any natural nut butter)
- 1/3 cup dark chocolate chips
Servings: Balls
Instructions
- Set oven to 375 degrees F. Toast oats and coconut for 5-6 minutes, stirring once in between to ensure coconut does not burn (this is an optional flavor enhancing step)
- Grind flax seed in spice grinder, magic bullet or blender and add to bowl
- Add cinnamon to bowl. Once cooled, add oats and coconut along with vanilla, honey, and peanut butter and stir together
- Add chocolate chips and form balls by pressing mixture into the palm of your hands. Store in freezer to keep fresh and prevent balls from falling apart.
Recipe Notes
If mixture is too crumbly, additional nut butter can be added to help the mixture stick together.
Recipe adapted from themessybakerblog.com
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Toasted Oat Peanut Butter Chocolate Chip Balls