We developed this recipe after getting bored with the few protein bar options that didn't have chocolate in them or around them. We wanted a healthy breakfast-on-the-go or between-meal snack that didn't feel like we were eating a candy bar. The great thing about this recipe is that you can play with which nut butters you use and which seed combinations. It's so flexible! This recipe is vegetarian and can be made vegan by omitting the honey.

February 28, 2018

Ingredients

  • 1 1/2 cups old-fashioned oats
  • 3/4 cup almond butter
  • 1/2 cup tahini
  • 1/3 cup maple syrup
  • 2 tablespoons local honey
  • 1/4 cup sesame seeds
  • 1/4 cup chia seeds
  • 1/4 cup hemp seeds
  • 3 dates, finely chopped
  • Pinch salt

Instructions

Pulse oatmeal on a food processor or blender until it's coarsely ground. (It's OK if some oatmeal flakes are left whole.) In a large bowl, combine all the ingredients. You may need to adjust the amount of oatmeal, depending on how liquidy the nut butters are. You want the mixture to hold together and be firm. Use a small ice cream scoop to form the balls. Roll balls in sesame seeds, cocao nibs, ground nuts, bee pollen or leave plain. Refrigerate. The balls keep in an air-tight container in the fridge for about 2 weeks.

Ingredients

  • 1 1/2 cups old-fashioned oats
  • 3/4 cup almond butter
  • 1/2 cup tahini
  • 1/3 cup maple syrup
  • 2 tablespoons local honey
  • 1/4 cup sesame seeds
  • 1/4 cup chia seeds
  • 1/4 cup hemp seeds
  • 3 dates, finely chopped
  • Pinch salt
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