Those luscious little orbs were stuffed with goodies, like coconut, pumpkin seeds, chocolate chips, butterscotch chips, chia seeds, and sunflower seeds, giving them a tantalizing crunch. Best of all, they were vegan (and addicting).
I had to ask for the recipe—and now I have to share it with you.
ROBIN’S OUTRAGEOUS PEANUT BUTTER BALLS
Makes 20 to 25 balls
1 cup dry oatmeal
2/3 cup coconut—sweet or toasted
½ cup ground flax or wheat germ
½ cup cacao nibs or chocolate chips
1/3 cup honey or maple syrup
1 tablespoon chia seeds
1 teaspoon vanilla
OPTIONAL ADD-INS: walnuts, pecans, butterscotch chips, sunflower seeds, raisins, dried cranberries, dried cherries, etc.
- Mix thoroughly, cover, and chill for a half hour.
- Roll balls and place in airtight container in fridge (they’ll keep for up to a week).