No-bake Peanut Butter Coconut Oat Balls (gluten-free)

By á-1641

Ingredients

• 1/2 cup (120 grams) room temp coconut butter
• 1/2 cup + 2 tablespoons (140 grams) room temp natural peanut butter
• 2 tablespoons (40 grams) honey
• 2 tablespoons (30ml) maple syrup
• 3/4 cup (66 grams) rolled or old-fashioned oats (non-contaminated for gluten-free)
• 1 cup (30 grams) Rice Krispies (brown rice cereal for gluten free)
• chocolate, optional

Details

Servings 22
Preparation time 10mins
Cooking time 10mins
Adapted from texanerin.com

Preparation

Step 1

1.Mix the coconut butter(a)through maple together and stir until well. combined. Add the oats and rice krispies. I used my hands to make sure I didn't crunch the Rice Krispies too much.
2.Roll into 1" balls and let them firm up in the fridge for about 30 minutes. You'll have to press them together to get them to stick.
3.Store in the fridge (because of the coconut butter). Yields about 22 1" balls. If you want to use chocolate, just melt some chocolate chips in the microwave at 30 second intervals and spoon it on. I used about 40 grams.

a.This isn't the same as coconut oil! See below to make.
Ingredients:
•Unsweetened coconut flakes or unsweetened shredded coconut

Directions:

Dump the flakes in the food processor and fill at least halfway (or with at least 2 cups of coconut flakes). Process until creamy like the pictures, stopping it every few minutes to scrape down the sides and letting it cool a little if it feels too warm. Don't kill your food processor! Supposedly, with a Vitamix, it takes one minute. With normal food processors, it takes about 10 minutes. If you use desiccated (which is supposedly just drier than coconut flakes and shredded coconut), expect 15 - 20 minutes. Store at room temperature and stir before using.