Happy New Year, all!!!
For recipe #35, I thought I would venture back into sweet territory. You guys know I cant stay away for too long 😉
This particular recipe dances on the line between dessert and mildly healthy snack. It is refined sugar-free, save for the small handful of mini chocolate chips thrown in at the end. Therefore, if you want 100% sugar free, omit the chocolate chips (or, if you can find sugar free ones, use those). They are gluten-free and basically lactose-free (again, save for the small amount of chocolate chips).
These are super easy to make, less then 10 minutes, and shockingly they are a favorite among those who have sampled them. They taste almost like eating raw peanut butter cookie dough. Mmmmmm. Really delicious. Be careful, these guys are rather addictive. Dont say I didn’t warn you…
Ingredients (*these are rough estimates. Measurements do not have to be precise or exact).
1/2 cup of sunflower butter
1/3 cup of either gluten-free oats or buckwheat groats or crushed flax seeds (you choose)
1/4 cup of chia seeds
1/4 cup of honey
1 teaspoon of vanilla extract
1-2 tablespoons of wheat grass
A small handful of mini chocolate chips
- Mix all of these ingredients together in a medium sized bowl. Stir well until everything is combined. The consistency will be similar to peanut butter cookie dough. If it seems too runny or not thick enough, add a bit more chia seeds or oats/buckwheat groats/flax seeds.
- Take a small taste of the finished, entirely combined mixture. It will taste similar to peanut butter mixed with all of said ingredients. If the taste is to your liking (or if not sweet enough, add a bit more honey), shape into tablespoon sized balls. Place in an airtight container or on a place, cover, and store in the fridge.
- These are best enjoyed cold. Allow them to cool for an hour or two. Once set, they are especially tasty.
These keep well for 4-5 days in a sealed container. Enjoy!!