Peanut Butter Balls
Thanks to Toni Okamoto, founder of the Plant-based on a Budget website, for sharing this super yummy easy vegan recipe for Peanut Butter Balls! This recipe is from her new cookbook, Plant-Based on a Budget (BenBella Books, 2019).
Toni says, “These make a great kid-friendly cooking project. You can invite the whole family to join in the fun. Set up a workstation that has the three main ingredients, and maybe a second station with optional additions like mini chocolate chips, coconut shreds, or chopped nuts. Just make sure to add extra peanut butter if you’re adding extra ingredients.”
For a variation, you can add any or all of these ingredients in step 1:
- ¼ cup vegan semisweet mini chocolate chips
- ¼ cup coconut shreds
- ¼ cup chopped nuts
Note: For the peanut butter, be sure to use one that’s well blended, not the kind where the oil separates out.
Excerpted with permission from Plant-Based on a Budget by Toni Okamoto.
Peanut Butter Balls
Ingredients
- 1 cup old-fashioned rolled oats
- ½ cup creamy peanut butter
- ¼ cup raisins
Instructions
- Add all the ingredients to a large bowl. Using your hands, mix together thoroughly.
- Roll the mixture into small balls with your hands, making each about the size of a tablespoon. Place the balls on a baking sheet.
- Put the baking sheet into the freezer for 30 minutes.
- Remove from the freezer and eat immediately, or store in an airtight container or plastic bag in your refrigerator for up to 5 days.
Hope you enjoy this easy vegan recipe!
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