Ingredients:

  • 1.5 cups (150g) Old-fashioned rolled oats
  • 0.5 cup (80g) Ground flaxseed meal
  • 2 tbsp (20g) Hemp hearts
  • 0.5 tsp Cinnamon
  • 0.5 cup (125g) Creamy natural almond butter
  • 0.33 cup (115g) Raw honey
  • 1 tsp Vanilla extract
  • 1 pinch sea salt
  • 0.33 cup (50g) Dark chocolate chips (70% cocoa)
  • 0.25 cup (40g) Unsweetened shredded coconut

Instructions:

  1. Whisk the dry base. Combine 1.5 cups oats, 0.5 cup flax, 2 tbsp hemp hearts, cinnamon, and salt in a large bowl. Note: Whisking ensures the cinnamon is evenly distributed so you don't get a spice pocket.
  2. Liquefy the binders. In a separate microwave safe bowl, gently warm the 0.5 cup almond butter and 0.33 cup honey for 15 seconds. until they are easily pourable.
  3. Incorporate aromatics. Stir the vanilla extract into the warm honey butter mixture. Note: Warming the binders helps the vanilla scent permeate the entire batch.
  4. Combine the masses. Pour the wet mixture over the dry oats and seeds.
  5. Fold and hydrate. Use a spatula to fold the ingredients until no dry oat streaks remain.
  6. Add the texture. Fold in the 0.33 cup dark chocolate chips. Note: Ensure the mixture isn't hot, or the chocolate will melt and streak.
  7. Initial chill. Place the bowl in the fridge for 10 mins. until the dough feels tacky but firm.
  8. Portion and roll. Scoop 19 even mounds and roll them between your palms into 1.25 inch spheres.
  9. The coconut coat. Roll each ball in the 0.25 cup shredded coconut until the surface is lightly matted.
  10. Final set. Arrange on a parchment lined tray and refrigerate for 30 mins until the structure is solid and snappy.