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