|150g||gluten-free rolled oats|
|2 tbsp||coconut oil|
|2 tbsp||smooth peanut butter, almond butter, or sunflower seed butter|
|60ml||pure maple syrup or other liquid sweetener|
|1 tsp||pure vanilla extract|
|60g||almond flour or almond meal|
|¼ tsp||fine-grain sea salt|
|2 tbsp||mini dark chocolate chips or chopped dark chocolate|
In a high-speed blender, blend the oats until a fine flour forms. Set aside.
In a large bowl, combine the oil, peanut butter, maple syrup, and vanilla and beat with a hand mixer until smooth. Add the almond flour, oat flour, and salt and beat again until combined. Fold in the chocolate chips.
Roll the dough into small balls (about 1 tablespoon of dough each). If chocolate chips fall to the bottom of the bowl, press them back into the dough when rolling. Place the finished bites on a plate lined with parchment paper.
Freeze the bites for 5 to 10 minutes, or until firm. Store the bites in the freezer in a freezer bag for quick and easy snacks.
Prep time: 15 minutes. Chill time: 10 minutes.
For a nut-free version, simply swap sunflower seed butter for the peanut butter and more oat flour for the almond flour (add a splash of nondairy milk if the dough is a bit dry). Both versions work just fine.
Thank you to the Oh She Glows cookbook for this yummy recipe