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18-20 balls

Prep time:

30 minutes

Time to cool in the fridge

1 hour

Good for:


Peanut butter and chocolate balls

Borrowed and adjusted from the book by Mollie Tunisky- the low FODMAP diet for beginners.

These are brilliant for a day of meetings . Just bring a bag of carrot sticks and water and they will keep you going.


1 1/2 cup glutenfree oats- I prefer the large ones- rolled.
1/2 cup + a large tbsp of peanut butter 
1/4 cup maple syrup
1 teaspoon cinnamon
1 teaspoon chia seeds
1/4 tsp sea salt
2 tbsp dark chocolate chips
2 tbsp of good cocoa powder (optional, but chocolate make any day brighter)


Step 1

In your mixer add all ingrediens and pulse until just mixed. the mixture should be slightly sticky

Step 2

Once you have everything in. add eventually an extra tbsp of peanut-butter and maple syrup- you will quickly learn when it looks to be enough.

Step 3

using your hands form into 1/2 inch wide balls. either dry them out a for an hour on a piece of baking paper or place directly in your airtight container in the fridge. Will keep up to one week.
They do get dry at the end, so adjust your portion.


These are great for high energy snacks on the go- which is NOT easy on an multi allergy diet. i keep little containers and will bring 3-4 for a day conference. These + a few nice carrots will keep you going for a long time.

You can roll them in coconut or hemp seeds as well.
I will suggest mixing peanut-butter, with a bit of hazelnut butter and sunflower seed butter for a different taste if you are not peanut-butter lover.
Experiment with the combination of butters you prefer or can have- and when buying the butters, really check the additives!

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