Ingredients

1 tablespoon coconut oil

1/3 cup almond butter

1/4 cup coconut nectar 

1/2 cup old fashioned gluten free oats

2 tablespoons chia seeds

1/4 cup ground flax

1 scoop No Whey protein powder

1/4 cup shredded coconut

1/4 cup Lily’s chocolate chips 

1/4 cup pumpkin seeds 

1/4 cup sunflower seeds

Instructions

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

2. Stir in the oats, chia seeds, ground flax, shredded coconut, chocolate chips, protein powder, pumpkin seeds and sunflower seeds.

3. Roll in 1 tablespoon sized balls.

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

Recipe adapted from Sweet Peas and Saffron