Yields 12 Servings Servings Quarter (3 Servings) Half (6 Servings) Default (12 Servings) Double (24 Servings) Triple (36 Servings) Prep Time 20 minsTotal Time 20 minsIngredients
½ cup rolled oats (raw, old-fashioned thick. Not quick cooking)
½ cup peanut butter (raw)
3 tbsp pure maple syrup
1 tbsp water (see chef note)
2 tbsp sunflower seeds
2 tbsp pumpkin seeds
¼ cup raisins
¼ cup almonds (toasted, unsalted, coarsely chopped)
1 tbsp carob powder
½ cup coconut (shredded and unsweetened. Can be raw or toasted)
½ cup sesame seeds (raw or toasted)
½ cup cranberries (fresh, see chef note)
⅛ cup coconut (optional, shreds or flakes for garnish)
1 mint leaves (fresh for garnish, optional)
Directions
1 Place all ingredients except coconut and sesame seeds in a medium bowl and mix very well with a sturdy wooden spoon (the mixture will be quite stiff).
2 Mix the coconut and sesame seeds in a small bowl.
3 Roll about a rounded teaspoon sized amount of main mixture (from step 1) into a small ball.
4 Roll it in the coconut/sesame mixture, and place it on a serving plate.
5 Continue with the rest of the mixture and serve.
Chef's Notes
Leftovers
Water instruction
Carob powder substitution
Cranberries as garnish option
Recipe by: Marge Wurgel and Loretta Solsbery adapted for Plant-Powered & Thriving (PPT).
Ingredients ½ cup rolled oats (raw, old-fashioned thick. Not quick cooking)
½ cup peanut butter (raw)
3 tbsp pure maple syrup
1 tbsp water (see chef note)
2 tbsp sunflower seeds
2 tbsp pumpkin seeds
¼ cup raisins
¼ cup almonds (toasted, unsalted, coarsely chopped)
1 tbsp carob powder
½ cup coconut (shredded and unsweetened. Can be raw or toasted)
½ cup sesame seeds (raw or toasted)
½ cup cranberries (fresh, see chef note)
⅛ cup coconut (optional, shreds or flakes for garnish)
1 mint leaves (fresh for garnish, optional)
Directions 1 Place all ingredients except coconut and sesame seeds in a medium bowl and mix very well with a sturdy wooden spoon (the mixture will be quite stiff).
2 Mix the coconut and sesame seeds in a small bowl.
3 Roll about a rounded teaspoon sized amount of main mixture (from step 1) into a small ball.
4 Roll it in the coconut/sesame mixture, and place it on a serving plate.
5 Continue with the rest of the mixture and serve.
