A perfect, easy, sweet treat!
These would be great for any Almond Joy lover, but someone looking for something a little more healthy. Like me.
I know, it’s been a month since I posted anything. I’ve been in a bit of a baking, sweet sharing slump. I’ll never be gone for good, but seem to just be slowing down a bit with things I must share. I whipped these super simple no bake bites up today and decided to get them posted for you.
I will say, I got my inspiration for these from a blog, The Beaming Baker, when her No Bake Peanut Butter Coconut Bites showed up on Pinterest and Facebook. I changed up her recipe since I’d just made some homemade almond butter and had finished off a jar of peanut butter. These will sure be nice to have around for a snack as sometimes I can’t find anything I’m hankering for and it needs to be somewhat sweet. Otherwise, I eat sugar snap peas like they are Lays potato chips and I can only eat so many of them before I’ll have pea sprouts coming out my ears or something. ; )
No Bake Coconut Almond Chocolate Chip Oat Bites, by Katrina, Baking and Boys!, Gluten Free, Refined Sugar Free
3/4 cup almond butter (I made homemade with raw almonds, but you can use a purchased one also)
1/4 cup raw honey (I also added another tablespoon of honey after decided it needed a bit more, start with 1/4 cup)
1/2 teaspoon vanilla extract
3/4 cup shredded, unsweetened coconut
3/4 cup gluten free old fashioned oats
1/4 cup ground flaxseed
1/4 cup chopped almonds
6 tablespoons Enjoy Life mini chocolate chips
In a medium sized bowl, combine the almond butter, honey and vanilla. Stir together well. Add the coconut, oats, flaxseed, almonds and chocolate chips. Stir until all combined. Decide if it needs a little more honey by making a ball of the mixture in your hands and squeezing it together. When I make almond butter, it’s a little thicker than the store bought kind, so using a runnier one may make the mixture wet/sticky enough to combine. Using your hands, form the mixture into about 1 inch balls, squeezing the mixture together so it stays in its shape. Lay them on a waxed paper lined sheet. Makes 16-20 depending on size. Store in an airtight container at room temperature.
Easy peasy and yummy!