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You only need 6 ingredients to make these healthy yet satisfying treats. Dump all the ingredients in a bowl and mix. That’s it!
Preheat oven to 350 F.
To roast the nuts, spread them out in an even layer on a baking sheet lined with aluminum foil. Bake at 350 F for 5-10 minutes, or until you can smell them.
To toast coconut, spread it out in an even layer on a baking sheet lined with aluminum foil. Bake at 350 F for 5-10 minutes. For the coconut, make sure that you stir it every 2 minutes or it will burn. Stop once it’s golden brown.
Place the roasted nuts in a food processor and pulse until they resemble a fine crumb.
In a large mixing bowl, use a wooden spoon or spatula to stir together peanut butter, oats, ground nuts, toasted coconut, chocolate chips, and honey until well-combined and all ingredients are evenly distributed. Cover the bowl with a sheet of plastic wrap and refrigerate until chilled and firm, about 1 hour.
Line a baking sheet (or whatever you want to store the balls in) with waxed paper. Pour about 1 cup of oats into a shallow bowl or dish.
Take generous tablespoons of peanut butter mixture and use your hands to roll it into balls. Roll balls in oats to completely coat the outside. This step is optional, but keeps the balls from being sticky to the touch. Place balls on the prepared waxed paper-lined tray/container and either serve immediately or return to fridge until you plan to serve. Keep in fridge in an airtight container for up to 4 days.
Make holiday entertaining special with this kicked-up version of a classic Brie en Croute.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!