1/2 cup gluten free oats
3/4 cup almond flour
2 tbsp coconut oil melted
1 tsp pure vanilla essence
1 tbsp pure maple syrup
3 tbsp chopped vegan chocolate or vegan chocolate chips
1 pinch of salt
Place all ingredients, apart from the peanut butter and chocolate, in a food processor and blitz until mixture holds its shape (add a tablespoon of water if needed).
Transfer mixture into a large mixing bowl and add chocolate and Forty Thieves Crunchy Peanut Butter. Mix until combined.
Roll into balls (using about a tablespoon of mixture) and place on a tray with baking paper.
Store in freezer.
Photography and recipe by Nadia Eves