1 cup natural peanut butter, I used Skippy super chunk
2/3 cup honey
2 cups old fashioned oats
1/2 cup finely chopped dates
1 1/2 cup sweetened flake coconut, chopped
3/4 cup ground flax seed
1/4 teaspoon salt
Instructions
Measure out the peanut butter and honey into a large glass bowl, and microwave for 30 seconds.
Stir together until well combined.
Add oats, dates, coconut, flax and salt and mix until well coated.
Cover and chill for 1 hour, and then scoop into 1 inch balls onto a Silpat lined baking sheet. I packed the oat mixture into a small Pampered Chef scoop so that it was firmly pressed together, and then released it from the scoop and rolled it a little with my hands. It’s a little bit of a sticky job, but the chilling helps.
Chill the balls for another hour, and then put them into a sealed container. I kept mine in the fridge so they would last longer, and we liked how they tasted cold. You can also freeze these for later use.