Oat, Honey and Almond Balls with homemade almond milk – Gluten-free version

👨‍🍳 Method

For the Cookies

1. 1
   Toast the gluten-free oats in a dry skillet over medium heat 3–4 minutes, stirring, until until golden. Let cool.

   StoveFrying pan

   💡Toast over medium heat and keep things moving: nuts, pine nuts and spices go from toasted to burnt in seconds. Transfer to a plate right away, since the hot pan keeps toasting.
2. 2
   Soak the almonds overnight in cold water.

   Bowl
3. 3
   Drain the almonds and rinse well.

   Colander
4. 4
   Grind the almonds in a blender with the water for 2–3 minutes, until smooth.

   Blender

   💡In a food processor, grind in short pulses and check between pulses: it's easy to go from coarse to paste. (Sesame for tahini, on the other hand, is ground continuously.)
5. 5
   Strain through cheesecloth set over a bowl, and squeeze well.

   CheeseclothBowl

   💡Squeeze the cloth well to get out as much liquid as possible; the milk separates as it stands, so shake it before using.
6. 6
   In a bowl, mix the gluten-free oats, coconut, milk, peanut butter, honey, vanilla, cinnamon, chia seeds, salt, chocolate chips and nuts well, until the mixture is moist and holds together when pressed.

   Bowl

   💡A dry mixture that crumbles when pressed gets another tablespoon of milk.
7. 7
   Put the mixture in the fridge for 20 minutes, until it is easy to shape into balls.

   Refrigerator
8. 8
   With damp hands, shape balls the size of golf ball.

   💡Damp hands don't stick to the mixture, and the balls come out smooth and round.
9. 9
   Return the balls to the fridge for another hour, until they firm up.

   Refrigerator
10. 10
    Keep in a closed container in the fridge for up to week.

    Storage container