Ingredients:
1½ cups of oats
½ cup of dried cranberries
½ cup PB2 peanut butter powder
½. cup water
2 TBSP of maple syrup
1 TBSP of flax seed meal
½ cup of dairy free chocolate chips
Directions:
In a small bowl, mix together the powdered peanut butter and the water into a peanut butter consistency. If it is too runny, add a bit more powder to get the right texture. Set aside. In a large bowl, mix together the oats, dried cranberries, peanut butter, maple syrup, and flax meal. In a microwave, melt the chocolate chips in a small bowl. Mix half of the melted chocolate into the bowl and mix well to combine. Roll the dough into little balls, and push into a silicone mini-muffin pan. Coat the top of the cups with the remaining melted chocolate and refrigerate for about an hour. Serve cold.
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