Ingredients
The following ingredients have 46 Servings
- 1 1/4 cup old fashioned oats (gluten-free if needed)
- 3/4 cup quinoa flakes
- 1 1/3 cups unsweetened coconut
- 1 cup peanut butter (I prefer to use a natural type. Other types of nut butter are fine as well.)
- 1 cup ground flaxseed
- 1/3 cup honey (~ pure maple syrup for Low FODMAP)
- 1/3 cup pure maple syrup (~ or use 2/3 cup pure maple syrup for vegans and Low FODMAP)
- 2 tsp pure vanilla extract
- 1/4 cup raw cacao nibs
- 1/4 cup mini semi-sweet chocolate chips (I used an allergy-friendly brand, Enjoy Life Allergy-Friendly Chocolate Chips.)
- 1/4 cup goji berries
Instruction
- Mix all dry ingredients in a large mixing bowl. Combine peanut butter, honey and/or pure maple syrup and vanilla in a small bowl. Add peanut butter mixture to oat mixture, stir well. I often use my hands at this point to ensure everything is mixed. (gloves help at this point…it can get a little sticky)
- Shape into balls using about 1 1/2 Tbsp of mixture per ball. Refrigerate to store especially if you used natural peanut butter. If you are like me and make a double batch so there are extra on hand, freeze for longer storage.
