These melt in your mouth and are simply delightful! They enclose the perfect balance of sweetness and saltiness and the chocolate chips give a delicate but rich flavour. A simple one bowl recipe, easy and quick to put together. Wonderful all times of the day-or night!
Nut Butter, Oat & Chocolate Mouthfuls
300g porridge oats
70g all purpose flour
100g coconut sugar
100g smooth peanut butter
100g roasted almond butter
100ml maple syrup
120g melted coconut oil
1/4 of a cup dark chocolate chips
1/2tsp of salt
🥜 Preheat the oven at 180c.
🥜 Using your hands, mix all ingredients in a large bowl, until well incorporated.
🥜 Wash and flour your hands, then form balls the size of walnuts.
🥜 Line a 24 fairy cupcake tin with cupcake liners and place the balls in it. If you have extra dough, repeat once the first batch is cooked.
🥜 Bake for 15 minutes.
🥜 Remove from the oven and let cool.
They will feel very soft when they come out of the oven, but they will harden as they cool down.
If you don’t have a fairy cupcake tin at hand, you can place the balls on a lined cookie tray, spacing them out evenly, or even put the whole mixture in a square tin and make them into bars (the will need double cooking time though)
For extra decadence, melt some dark chocolate and drizzle over the balls.
Store in a covered container for 3-4 days (but they won’t last that long)