Chocolate Peanut Butter Oat Balls
No-bake chocolate peanut butter oat balls — simple vegan snack bites made with peanut butter, maple syrup, oats, nuts, flax and sunflower seeds.
Equipment
- Small Saucepan
- Spatula
- Measuring Cups
- spoon or scoop
Ingredients
Ingredients
- 1/4 cuppeanut butter creamy & natural
- 1/3 cupvegan chocolate chips
- 1/2 cuprolled oats GF if desired
- 1/4 cuppure maple syrup or agave, etc.
- 1/4 cupalmonds crushed
- 1/8 cupground flax seed
- 1/8 cupsunflower seeds
Instructions
Instructions
- Place a small saucepan over medium-low heat and add the peanut butter and maple syrup. Stir constantly until the mixture is smooth and warmed through, about 1–2 minutes.
- Add the vegan chocolate chips to the warmed peanut butter–maple syrup mixture. Continue stirring until the chocolate chips are fully melted and the mixture is smooth, about 1–2 minutes more.
- Remove the pan from the heat.
- Add the rolled oats, crushed almonds, ground flax seed, and sunflower seeds to the pan. Stir with a spatula until all ingredients are evenly combined.
- Let the mixture sit in the pan for about 10 minutes to cool until it is firm enough to handle but still pliable.
- When cool enough to touch, scoop and mold the mixture into balls, pressing firmly so they hold together. They will firm up further as they sit.
- Store the oat balls in an airtight container in the refrigerator.
Notes
Notes
Larger batches:
If making large batches (doubling or tripling the recipe) I put the balls on a baking sheet and place in the freezer for about a half hour to set + harden. Then transfer them to a container in the fridge for storage. (This helps prevent them from sticking together.)
Larger batches:
If making large batches (doubling or tripling the recipe) I put the balls on a baking sheet and place in the freezer for about a half hour to set + harden. Then transfer them to a container in the fridge for storage. (This helps prevent them from sticking together.)