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The ingredients needed to cook Minty chocolate espresso balls:
- Take 1 1/4 cup rolled oats
- Use 1/3 cup agave syrup, light
- Take 1/2 cup creamy peanut butter
- Prepare 1/4 cup Mint truffle chocolate mix
- Get 1 tbsp vanilla extract
- Use 2 tbsp instant espresso granules
- Take 1 sprinkles or sweetened chocolate powder
Instructions to make Minty chocolate espresso balls:
- Blend dry ingredients in a blender until fine.
- Add wet ingredients to blender and mix well.
- Roll into balls about the size of a quarter and roll into sprinkles or sweetened chocolate powder.
- Either chill and they will stay good for about a month or freeze for up to a year.
Make these delicious & nutritious energy balls. Who says healthy can't be delicious. Darrell Lea's Mega Minty Moments are smooth, creamy milk chocolate balls covered in a deliciously fresh and crunchy mint shell. Roll teaspoonfuls of mix into balls and roll in the green coconut. Place in small paper patty pans if desired.
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