While exhibiting with my yogi friend, Robin, at a wellness-center opening in Avon-by-the-Sea (NJ) on Saturday, I tested one of Robin’s homemade peanut butter balls. Then I had another. And another.
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.
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).
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