2 cups (240 g) assorted raw nuts (I used 1 cup (120 g) raw cashews + 1/2 cup (60 g) raw pecans + 1/2 cup (60 g) raw almonds; I recommend using at least 1/2 cup cashews)*
1/2 teaspoon kosher salt
4 cups (160 g) unsweetened coconut flakes*
1 1/2 cups (384 g) smooth, no-stir peanut butter (can substitute almond butter another favorite no-stir nut butter)
1/2 cup (168 g) honey (Lyle’s Golden Syrup is a good substitute)
1 cup (160 g) hulled raw seeds (a combination of hemp, chia, and/or flax seeds)*
4 ounces miniature chocolate chips
To intensify their flavor, place the nuts, seeds and about half of the coconut together on a lined baking sheet in a single layer and toast them in a 300°F oven (or toaster oven, in batches) for about 15 minutes, stirring once. Then proceed with the recipe as written by pulsing those ingredients in a food processor as described in step 1 below.
Line a large, rimmed baking sheet with parchment paper and set it aside. In the bowl of a food processor fitted with the steel blade, place the raw nuts, salt, and about half of the coconut flakes. Pulse the mixture until the mixture resembles coarse crumbs (3 or 4 times).
In a large, microwave-safe bowl, place the peanut butter and honey. Microwave the peanut butter and honey mixture on 60% power for 30 seconds to loosen the mixture and make it easier to combine with the dry ingredients, and then mix to combine. To the peanut butter and honey mixture, add the nut and coconut mixture, the seeds and the remaining coconut, and mix until well-combined. Allow the mixture to cool for at least 10 minutes, and then add the miniature chocolate chips. Mix until the chips are evenly distributed throughout. If you add the chips when the mixture is hot, the chips will all melt.
Scoop the mixture by the heaping tablespoon onto the prepared baking sheet (a #50 ice cream scoop works perfectly). You should have about 40 portions. Roll each portion tightly into a ball between your palms. Place the baking sheet in the refrigerator to chill until firm. Serve chilled. They will hold their shape at room temperature, but I prefer them chilled.
Adapted from my No Bake Oat & Peanut Butter Energy Bites.