Peanut butter and chocolate has never really been my thing. When people first find out that I’m American, they assume that I love Reese’s peanut butter cups. I guess I’m kind of a traitor to my country’s culinary heritage, but meh, it’s okay, but it doesn’t light my fire like it does for a lot of other people.
You know what does though?
Peanut butter and honey.
I remember as a kid going to McDonalds for breakfast during the weekend and asking for the little packs of individual portions of honey. I’d hoard them, we seriously had a dedicated space for them in our cabinets. Sure, we had honey too, but the single serving packet of it made it seem so exciting. Plus, I could squeeze the plastic to squish it out! I’d make peanut butter and honey toast with those little bad boys. That’s still something I do to this day… making and devouring peanut butter and honey toast, not so much going to McDonalds!
The kiddo is also a big fan of this combination, in fact, this morning he was so offended that I forgot to put peanut butter on his raspberry oatmeal/porridge, that when he saw me get the container out, he cried “PEAAA BUHHHHHHHH!” “Would you like some, sweetcheeks?” “Yeah!” Cue big grin on his part.
So I went searching for a new bite recipe, and came up this this one: No Bake Peanut Butter Coconut Bites. It’s a great recipe, but kiddo’s immune system has taken a hit repeatedly since the start of this year, so I decided to swap the maple syrup for raw, organic, manuka honey for flavor and beneficial antibiotic and antiviral properties. Plus, you know, the magic taste combo of pb&h! I also love the Omega 3s and fiber provided by the recipe from the flaxseed (which can be bought cheaply from Aldi).
I’ve adapted the linked recipe slightly, and by that I mean I’ve swapped out the maple syrup for honey. A bit of a note on the stuff you use. The peanut butter has to be pretty creamy, or ideally a bit liquidy like many natural ones tend to be, but not the ones that can be hard as a brick, because they won’t bind the goodness together. Almond butter would be AMAZING too, but I keep forgetting to leave myself enough when making these to do it with almond butter. Don’t scrimp on the amounts, bit better to go a bit over than a bit under to make sure everything binds. Also, for your add-ins, I’d say add 1/4 cup maximum. One time I put a bit too many raisins in and there were so many at times that the balls weren’t binding together.
If you’re using these for fussy toddlers or BLW (swap out honey for maple syrup for under 1s or try omitting it completely and add more nut butter to combine), grind the oats and the coconut first until they’re a powder instead of leaving them as is, I once made them without doing this and the kiddo picked out all of the coconut (which he ordinarily loves in oatmeal/porridge, maybe just a bit too dry for him in this?).
So, off to the good stuff, the recipe!
Peanut butter, honey and coconut bites
Yield: Roughly 25 bites (sized between a marble and a ping pong ball)
Prep time: 10 minutes
Total time: 20 minutes (depending on how big you make the bites)
- 3/4 cup oats (ground for fussy/BLW)
- 3/4 cup dessicated coconut / shredded coconut
- 1/4 cup ground flaxseed / linseed
- 1/2 tsp cinnamon (balancing blood sugar)
- 1/4 cup add ins (chopped nuts, raisins, etc. — I used raisins)
- 3/4 cup smooth peanut butter (or almond butter, or any nut butter really!)
- 1/4 cup raw honey
- Grind up your oats and coconut, if not needed, add them to a mixing bowl with the flaxseed, cinnamon and add ins. Stir to combine.
- In a separate bowl, combine peanut butter (or other nut butter) and honey, stir until well combined.
- Add the peanut butter and honey mixture to the dry ingredients and mix using either a spatula or those lovely fingers on your hands.
- Roll into balls in between the size of a marble and a ping pong ball. Store them in an airtight container in the fridge (recommended if in a hot climate) or on the counter.