Prep Time::15 mins
Additional Time::30 mins
Total Time::45 mins
Servings::40
Yield::80 peanut butter balls
Ingredients
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1 (18 ounce) jar crunchy peanut butter
½ cup coconut oil
2 tablespoons agave nectar
1 teaspoon Celtic sea salt
1 cup flax seed meal
1 cup hempseed
2 ½ cups rolled oats
2 (12 ounce) bags dark chocolate chips (such as Ghirardelli®)
1 cup pecan pieces
Directions
Beat peanut butter in a bowl of a stand mixer on low speed until creamy. Add coconut oil, agave nectar, sea salt, flax seed, hempseed, rolled oats, dark chocolate chips, and pecan pieces respectively, beating dough well after each addition.
Scoop dough into smalls balls onto a plate. Chill in the refrigerator until set, at least 30 minutes.
Cook's Note:
If the air temperature is too warm and the dough too gooey, place the dough in the refrigerator for an hour to let it set up, which will make it easier to form balls and have them hold their shape.