Chocolate Oat Balls

These super-tasty treats are such an awesome way to sneak in lots of healthy oats, nuts, and seeds. I'm revisiting this recipe from a year ago because I wanted to reiterate how amazing these little things are! In all honesty, I can't remember the last time I made just a single batch. I'm so out of control with these, the past two times have been a quadruple batch. Quadruple! They're a great (healthier) treat that my husband loves to take to work almost everyday. I also like them for quick snacks and dessert because they don't leave me feeling heavy and full. Everyone I know who's tried these loves them - hope you do too! For peanut-free, simply substitute almond butter (or other nut butter).

Vegan (with dairy-free chocolate), gluten-free (with gf oats)
Makes a small batch, about 6-8 small balls

Ingredients

1/4 cup agave (or honey)

1/4 cup peanut butter, or other nut butter

1/3 cup chocolate chips

1/2 cup rolled oats

1/4 cup almonds, crushed

1/8 cup ground flax seed

1/8 cup sunflower seeds

Directions

Melt peanut butter and agave/honey in a pan over medium heat.
Add remaining ingredients. (To crush whole almonds, I place them in a ziploc bag on a cutting board and crush with rolling pin.)
Stir with spatula for a couple minutes to combine until chocolate thoroughly melts.
Remove from heat and let sit in pan at least 10 minutes to cool.
When it cools enough to touch, mold into balls. They will harden further as they sit for a while. We store ours in an airtight container in the fridge.

Tip: when I make large batches, after molding them into balls I put them on a baking sheet and place in the freezer for about a half hour, then remove and place them in a sealed tupperware in the fridge for storage. This way they're already chilled and hardened and don't stick together upon hardening in the fridge.

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