← Nouns Cooking · Plant-Based

Ingredients

• 150 g rolled oats (certified gluten-free if needed)
• 200 g smooth natural peanut butter
• 4 tbsp Maple syrup
• 2 tbsp Ground flaxseed (linseed)
• 1 tbsp Chia seeds (optional)
• 50 g dairy-free dark chocolate chips
• 1 tsp vanilla extract
• 1 pinch Salt

Method

1. Put everything in a large bowl and stir firmly until it comes together into a thick, sticky dough.
2. Squeeze a little in your hand: if it crumbles, add a spoonful of maple syrup or water; if it is too soft, add a few more oats.
3. Chill the mixture for 30 min, which makes it much easier to roll.
4. Roll into about 18 walnut-sized balls with damp hands. Store in a sealed box in the fridge for up to a week, or freeze for up to 3 months.

Tips

• Contains peanuts: sunflower seed butter makes a nut-free version for school lunchboxes.
• Check that the chocolate is dairy-free and the oats are certified gluten-free if needed.

Sources

Written in our own words after cross-checking these recipes:

Love and Lemons BBC Good Food