1 cup rolled oats
3 Tbsp butter or coconut oil
1 cup shredded coconut
1 cup Lucky Natural Cashews
2 Tbsp honey
1/2 tsp baking soda
Pinch salt
LUCKY NUTS IN THIS RECIPE
METHOD
Add 2 Tbsp butter and oats to a fry pan and place of medium heat. Once the pan is hot, reduce heat to low, and heat until oats have turned a golden brown and are fragrant. You’ll need to toss or stir regularly. Once golden, turn off heat and immediately transfer oats to a food processor.
Add remaining ingredients (including the last Tbsp butter) and blend for 30 seconds or until the mix starts to clump together. Taste and test – the mixture should hold together when pressed in the palm of your hand. Add extra butter or honey if needed, and blend through.
Using damp hands roll into balls and place on a lined tray. Set in the fridge for 1 hour and then transfer to an airtight container and store in the fridge for up to 2 weeks.
Add 2 Tbsp butter and oats to a fry pan and place of medium heat. Once the pan is hot, reduce heat to low, and heat until oats have turned a golden brown and are fragrant. You’ll need to toss or stir regularly. Once golden, turn off heat and immediately transfer oats to a food processor.
Add remaining ingredients (including the last Tbsp butter) and blend for 30 seconds or until the mix starts to clump together. Taste and test – the mixture should hold together when pressed in the palm of your hand. Add extra butter or honey if needed, and blend through.
Using damp hands roll into balls and place on a lined tray. Set in the fridge for 1 hour and then transfer to an airtight container and store in the fridge for up to 2 weeks.
Add 2 Tbsp butter and oats to a fry pan and place of medium heat. Once the pan is hot, reduce heat to low, and heat until oats have turned a golden brown and are fragrant. You’ll need to toss or stir regularly. Once golden, turn off heat and immediately transfer oats to a food processor.
Add remaining ingredients (including the last Tbsp butter) and blend for 30 seconds or until the mix starts to clump together. Taste and test – the mixture should hold together when pressed in the palm of your hand. Add extra butter or honey if needed, and blend through.
Using damp hands roll into balls and place on a lined tray. Set in the fridge for 1 hour and then transfer to an airtight container and store in the fridge for up to 2 weeks.
