Rylan and I have made these a few times for canoeing, ski trips, and even before heading to the gym (I would assume, since I can only seem to get there once every couple of weeks). Hope you enjoy!
1 cup natural peanut butter
5 tablespoons maca powder
1/2 cup whole grain oat flakes
1 tablespoon cocoa powder
4 tablespoons honey
6 tablespoons currants
3 tablespoons sunflower seeds
3 tablespoons flax seed
2 tablespoons maple syrup
5 tablespoons shredded coconut
Toast the coconut in the oven at 300°F for about 10 minutes, being sure to stir every few minutes.
Roll the balls into tablespoon-sized balls, and then roll in shredded coconut.
Place in a freezer container, separating layers with parchment paper or wax.
Recipe makes about 27 balls.
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