gluten free | vegetarian | egg free

*these can easily be made dairy and soy free by looking for allergen friendly chocolate chips!

20 minutes or less | batch prep

What You’ll Need:

1 cup gluten free oats

3 Tbsp cocoa powder

3 Tbsp mini dark chocolate chips

3 Tbsp chia seeds

3 Tbsp hemp hearts

½ c all natural peanut butter, no sugar added

1/3 c honey, local to your area

parchment paper

5 c fruit of choice

Combine dry ingredients in a large bowl.

Add nut butter & honey. Mix well.

Line a cookie sheet with parchment paper. Use a Tablespoon measure to make heaping scoops, rolling each into a ball as you go.

Pop in the fridge* and serve with 1 cup of fruit for easy grab and go breakfast all week long!

*Stores well covered in the fridge for up to 2 weeks, or in the freezer for up to 3 months.

Makes about 15

Serves 5 (3 balls per serving)