Ingredients

The following ingredients have 4 Servings
  • 1/2 cup dry green lentils
  • 1/2 tbsp. coconut oil
  • 1 tsp coconut sugar
  • 1/2 tsp cinnamon
  • 1 tsp coconut flour
  • 1/8 tsp sea salt
  • 2 cups dry quick oats
  • 1/4 cup unsweetened coconut (shredded)
  • 1/4 cup pumpkin seeds
  • 1/4 dark chocolate chips
  • 1/2 cup peanut butter**
  • 1/2 cup honey or maple syrup (or a combo of both)
  • **I use a drippy (natural style PB. You may need to add 1/4 cup or so, if you use a thicker PB.)

Instruction

  • Preheat your oven to 400 and line a baking sheet with parchment paper
  • Rinse lentils and transfer them to a small saucepan. Cover them with 2 cups of water and bring to a boil. Lower heat to medium and simmer for 15 minutes
  • Drain lentils and transfer them to a small mixing bowl. Stir in the coconut oil and coat the lentils. Sprinkle with the coconut sugar, cinnamon, coconut flour and sea salt and stir well
  • Spread lentils evenly onto lined baking sheet and bake for 15 minutes, stirring after halfway and keep an eye on them if they start to burn
  • Set the lentils aside to cool
  • Meanwhile, in a large mixing bowl, stir together the oats, seeds, coconut and chocolate chips. Add in crispy lentils, then the peanut butter and honey/maple syrup and stir well again
  • Roll into tablespoon sized balls and refrigerate for 30 minutes
  • Store covered in the fridge or freezer