In a large bowl, melt the coconut oil in the microwave and stir until it is completely melted.
MicrowaveBowl
2
In a bowl, mix the gluten-free oats, cocoa, peanut butter, honey, salt and chocolate chips well, until the mixture is moist and holds together when pressed.
Bowl
3
Put the mixture in the fridge for 20 minutes, until it is easy to shape into balls.
Refrigerator
4
With damp hands, shape balls the size of ping-pong ball.
💡Damp hands don't stick to the mixture, and the balls come out smooth and round.
5
Return the balls to the fridge for a few hours, until they firm up.
Refrigerator
6
Keep in a closed container in the fridge for up to 2 weeks.
Storage container
259calories
6 gprotein
28 gcarbs
14 gfat
● protein 10%● carbs 43%● fat 47%
Per serving (57 g), of 8 servings
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⚖ About the ingredients
Oats: measured in cup in this recipe: 1 cup = 90 g · 379 kcal per 100 g · More about Oats →
Cocoa: measured in tbsp in this recipe: 1 tbsp = 5.4 g · 228 kcal per 100 g · More about Cocoa →
Peanut butter: measured in tbsp in this recipe: 1 tbsp = 25 g · 588 kcal per 100 g · More about Peanut butter →
Honey: measured in tbsp in this recipe: 1 tbsp = 21 g · 304 kcal per 100 g · More about Honey →
