These are fabulous – super easy to make and they make a healthier protein hit based around mostly wholefoods. We drizzled chocolate over the top but you could dunk them and properly coat them if you prefer more chocolate. Use sunflower seeds and tahini instead of the cashew nuts and peanut butter for a nut free version.
Takes 10 minutesminutes
Serves 12
Ingredients
80gporridge oats or gluten-free oats
100gcashew nuts
100gpeanut butter
pinchof salt
1tspvanilla extract
3tbspmaple syrup
2tbspcoconut oilmelted
3tbspof chocolate chips
100gchocolate to coat
Instructions
Blend oats, salt and cashews
In a food processor blend the oats, salt and cashews for a couple of minutes, until they form fine crumbles
Add the rest of the ingredients except the chocolate
Add the remaining ingredients and blend for further 2 minutes. You may need to scrape down the sides of the processor. If it’s too crumbly to form a dough, you can add a couple of tsp water and process again.
Fold in chocolate chips & roll into balls
Remove from the food processor and put in a large mixing bowl. Add the cacao nibs/choc chips and fold them right through. It should form a big cookie dough ball!
Break off pieces and roll into mini balls (or shape into bars if you’d prefer).
Coat the cookie dough balls in chocolate: Melt the 100g chocolate and drizzle it over the cookie dough balls.
Store at room temperature for a few days, or refrigerate or freeze for a few weeks.
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