Ingredients

• 1 cup unsweetened shredded coconut
• 1 cup rolled oats
• ¹⁄₃ cup flax seed meal, or whole flax seeds ground in a food processor
• ¹⁄₄ cup dried cranberries, blueberries, cherries, or raisins
• 3 oz chopped Extra Dark Chocolate Bar
• 1 Tablespoon chia seeds (optional)
• 1 cup peanut butter, warmed for easy mixing
• ¹⁄₃ cup maple syrup or agave syrup
• 1 tsp vanilla extract

*The components of this recipe are vegan and gluten-free. The chocolate bar recommended for use is made with gluten-free ingredients. Please note that all products are manufactured in the same factory as products that may contain allergens or dairy. Although we employ good manufacturing practices to minimize cross-contact, we do not guarantee any product is entirely free of minute traces of dairy, wheat, soy, tree nuts, or peanuts.

Instructions

• Add all ingredients to a large mixing bowl. Mix until well combined into a stiff dough. If too dry or crumbly, add more peanut butter or maple syrup. If too sticky or wet, add a little bit more oats or flaxseed meal.
• Chill in the refrigerator for 5 minutes, then scoop out bite-sized portions (about 1.5 Tablespoons) and roll into balls.
• Store well-sealed leftovers in the refrigerator for 1 week or in the freezer up to 1 month (or more).