Ingredients

The following ingredients have 4 Servings
  • 1 1/2 cups gluten free rolled oats
  • 1/2 cup shredded unsweetened coconut
  • 1 scoop unflavoured protein powder (optional)
  • 1/2 teaspoon sea salt
  • 1/2 cup cashew butter (can sub for another very mild tasting nut butter)
  • 1/4 cup honey (can substitute for agave/brown rice syrup if vegan)
  • 1 tablespoon molasses
  • 1/2 cup butterscotch chips (separated (swap for unsweetened chips for vegan))

Instruction

  • Line a plate with baking paper and set aside.
  • In a frying pan over medium heat, lightly toast the rolled oats and unsweetened coconut for 2-3 minutes. Allow to cool slightly and pour into a large mixing bowl with the sea salt and protein powder if using it.
  • In a microwave safe bowl, combine the cashew butter,honey and molasses and heat for 2-3 minutes, or until melted. Stir well to combine.
  • Add the liquid mixture to the dry and mix until fully incorporated. Slowly stir in the 1/4 cup of the butterscotch chips. Using your hands, form small balls with the mixture and dip them in the remaining 1/4 cup of butterscotch chips and set aside on the the covered plate. Refrigerate for at least an hour.