2 cups (200 g) (certified gluten free) old fashioned rolled oats
2 cups (80 g) unsweetened coconut flakes
1 cup (160 g) hulled raw hemp seeds (can substitute chia seeds, hulled sunflower seeds, flax seeds or pumpkin seeds)
1/2 cup (60 g) (certified gluten free) oat flour
1/2 teaspoon kosher salt
1 1/2 cups (384 g) smooth peanut butter
1/2 cup (168 g) honey
1 teaspoon pure vanilla extract or your favorite flavoring (we really like McCormick brand butter flavoring)
4 ounces miniature chocolate chips
Line a large, rimmed baking sheet with parchment paper and set it aside. In a large bowl, place the oats, coconut flakes, hemp seeds, oat flour, and salt, and mix to combine well. Set the bowl aside. If you would like to intensify the flavor of the whole oats, coconut, and seeds, place them all 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, transfer them to a large bowl, add the salt, and proceed with the recipe as written.
Create a well in the center of the dry ingredients, add the peanut butter, honey, and vanilla extract or other flavoring, 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 36 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. Transfer the bites to a large container with a lid, and store in the refrigerator for anytime snacking.
Originally published on the blog in 2015. Some photos, video, and some text new. Recipe mostly the same (oat flour added).