These are insanely delicious and my own creation. Easy to make , can be stored in a tight container in the fridge for 5-7 days.
Crunch peanut butter- 1 cup
Rolled oats- 1 1/2 cup
Honey- 1 cup
Dried mango- 1/2 cup
Peanuts ( see below) – 1 cup
Shredded coconut- 1 1/2 cups
Chocolate chip- 1/2 cup
First you prepare peanuts, as their quality is crucial for this recipe.
1 cup of raw and unpeeled peanuts add to a pan and on a low heat, cook whilst frequently stirring until skins fall off and nuts are scorched in places and are crunchy to taste. As soon as they get to this stage, remove from heat, as they will keep on cooking after you take them off. Set aside.
To a pan, add rolled oats, and cook whips stirring, till golden brown in places, 5 minutes or so. Set aside.
When cooled down, place nuts in a zip lock bag and smash with a hammer , so that some nuts are crushed some still whole, don’t over do it.
In a large bowl place mango, 1/2 cup of a shredded coconut, roasted peanuts and oats.
Next, add peanut butter and honey to a small pot, cook till bubbles and the mixture is well incorporated.
Add the hot mixture to a bowl and mix very well. Add chocolate chips in the end .
Prepare a plate with 1 cup of shredded coconut in it.
Prepare a tray.
Wet your hands and form balls of any size you prefer. Roll each ball in a coconut mixture and place on a tray.
Put the tray in a freezer for 3 hours after move it to a container and store in a fridge.