Ingredients
- 1 cup rolled oats
- 1/3 cup Dark Chocolate coconut butter
- 1/4 cup almond butter
- 3 tbsp honey or maple syrup
- 1/4 cup mini dark chocolate chips
- 2 tbsp cacao nibs
- Pinch of flake salt
Method
- In a bowl, stir together all ingredients until fully combined. The mixture should feel slightly sticky.
- If too dry, add 1 tsp more coconut butter. Too wet, add 1 tbsp more oats.
- Roll into 16 balls, about 1 tablespoon each.
- Chill in the fridge for 15 minutes to firm up. Keep refrigerated up to 1 week.
Notes
Swap the dark chocolate jar for Mocha Espresso and you've got a caffeinated version.