In my May box of goodies from Veggietorials, who I was paired with from The Vegan Food Swap, I had received a jar of Jem Cinnamon Red Maca Almond Butter, which I had not seen before. It sat there in my pantry for a while while I thought of a recipe to use it in. Not that it needed a recipe, it is way delicious just on a spoon, but…I am always looking for an excuse to make something new! (I sent my box of goodies to Vegans Taste Better)
But back to that delicious Jem, it worked wonderfully in these raw “cookie” balls, giving a deep flavor that plain almond butter doesn’t have. The balls taste best when they have at least a couple of hours to chill and get better overnight. I can’t keep The Toddler out of them….
Raw Oatmeal “Cookies”
- 2 cups old-fashioned oats
- ¾ cup raw almonds
- ¾ cup chocolate chips (preferably organic and dark)
- 7 Tbsp honey or agave nectar
- ¼ cup almond butter (see above)
- 1 tsp pure vanilla extract
- Pinch of fine sea salt (to taste)
In a food processor, add the oats, almonds and chocolate chips, process on high until the oats and nuts are finely chopped.
Add in the almond butter, honey, vanilla and salt, process on high until it is evenly mixed.
Using a 1 Tablespoon Disher make balls and roll between your hands to compact. Refrigerate for a couple of hours, the balls will set up and become denser.
Makes 24 to 26 balls.