No-Bake Chocolate Peanut Butter Oatmeal Balls

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.