Moringa Chocolate Peanut Butter Oat Balls
Servings Prep Time
30cookies 10minutes
Servings Prep Time
30cookies 10minutes
Ingredients
  • 3/4cup crunchy peanut butter*substitute nut butter of choice
  • 2Tbsp cold-pressed coconut oilsoftened or melted
  • 1/3cup honeymore or less to taste
  • 1tsp homemade vanilla
  • 1/4cup raw cacao powder*increase as desired if omitting chocolate
  • 1Tbsp raw Moringa powdermore or less to taste–our family actually uses 2 Tbsp
  • pinch pink Himalayan saltto taste
  • 1cup rolled oats (GF)
  • 1cup unsweetened coconut shreds
  • 1/3cup mini chocolate chips/bitsfinely chopped or slightly melted
  • 3Tbsp whole milkadjust consistency
Instructions
  1. (If you live in a colder climate, place coconut oil in small pot on the stove and warm till easy to stir or beginning to melt; remove from heat.) Add in peanut butter and stir until combined.
  2. Drizzle in honey and vanilla and add cacao and Moringa powder. Sprinkle salt to taste.
  3. Pour in your unique 2 cup combination of oats and coconut shreds. (We generally use 1:1).
  4. Mix in chocolate if desired. If using chocolate, stir in room temperature or slightly melted mini chips, bits. (The cookie dough consistency should be somewhat dry but hold form easily. If necessary, adjust consistency with splash of milk. Too much milk will make a sticky dough! )
  5. Roll into balls and place in mini liners or on serving plate or storage container.
Recipe Notes

*If using the softened chocolate, pop the cookies into the refrigerator to harden a bit before serving. Store in refrigerator or freezer to prolong shelf life.