|Ooey gooey chocolaty goodness.|
|Makes approx 10 |
1 cup wheat free rolled oats
2/3 cup pure maple syrup
1/2 cup natural peanut butter
1/4 cup grapeseed oil
5 tablespoons cacao powder
1 teaspoon ground cinnamon
1 teaspoon natural vanilla extract
In a saucepan over medium heat, combine the maple syrup and oil with a spatula, then add the cacao and cinnamon.
Allow to simmer for a few minutes, and stir constantly.
Turn heat down to low and add the rolled oats, nut butter, and vanilla. Mix and remove from heat.
The more you cook these, the less gooey they will become.
Drop large spoonfuls onto a cookie sheet and allow to cool in the fridge or freezer.