Ingredients

1 tablespoon coconut oil

1/3 cup almond or cashew butter

1/4 cup brown rice syrup or coconut nectar 

1/2 cup + 1 tablespoon old fashioned oats

2 tablespoons chia seeds

1/4 cup ground flax

1/4 teaspoon ground cinnamon

1/4 cup graham cracker crumbs plus more for rolling – I use this brand 

1/4 cup Lily’s chocolate chips

1/4 cup mini marshmallows – I use this brand

Instructions

1. In a microwave safe bowl, melt the coconut oil. Stir in the nut butter and syrup/nectar, until smooth.

2. Stir in the oats, chia seeds, ground flax, cinnamon, graham cracker crumbs, chocolate chips and mini marshmallows

3. Roll into 1 tablespoon balls.

4. Roll the balls in the reserved graham cracker crumbs.

5. Store in the fridge for up to a week or the freezer for up to 3 months.

Recipe adapted from Sweet Peas and Saffron