You know when you’re looking for that little sweet treat late afternoon? These are the perfect little delight. A creamy peanut butter flavour paired with warming spices and the ideal sweetness ratio. I store them in my fridge so that it is an easy grab and go treat!
Using a small pot add coconut oil, peanut butter, and maple syrup. Heat on medium until the coconut has melted. Mix well so that the ingredients are well combined and smooth. Put aside.
Using a processor, process cashews until small pieces. Then add oats, cinnamon and sea salt and process until fine like flour. Should take about 30-40 seconds. Scrap down the sides then add the melted coconut oil, maple syrup and peanut butter to the processor and process until well combined. Add the chocolate chips and pulse until it is well combined into the mixture.
Line a pan with parchment paper. Scoop 2 tablespoons of the mixture into a ball and place onto the pan. Repeat until the mixture is gone. Refrigerate for an hour and then store into an air tight container.
Makes: 17 balls
2 tbsp per ball
Ingredients:
1 ½ C cashews
1 C oats
2 tsp cinnamon
½ tsp sea salt
3 tbsp melted coconut oil
⅓C peanut butter
¼C maple syrup
Fold in …
½C semi-sweet chocolate chips
Vegan
