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Ingredients
1 cup Bob's Red Mill Quick Cooking Oatmeal - gluten free
½ cup Let's Do Organic Shredded Coconut Unsweetened - gluten free
4 whole Medjool Dates, pitted and chopped
½ cup (or more) Once Again Creamy Cashew Butter - gluten free
2 tablespoons Bob's Red Mill ground flaxseed meal - gluten free
⅓ cup roasted salted cashews, chopped
¼ cup dries apricots, chopped
3 tablespoons pumpkin seeds, chopped
⅓ cup Hershey's Chocolate Morsels - gluten free
½ teaspoon McCormick Ground ginger - gluten free
¼ teaspoon salt
Instructions
- Preheat oven to 325 degrees F.
- Mix the oatmeal and coconuts on a shallow baking pan. Bake for 8 minutes until lightly browned. Let it cool.
- In a large bowl, combine the cashew butter, nuts, chocolates morsels, flaxseed meal, ginger, salt and the oatmeal mixture.
- Stir and incorporate all the ingredients. Shape into a golf size balls. Keep in an airtight container. Ready!
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