2 cups oats 2 cups Jungle Oats Chocolate Crunchalot1 ½ cup maple syrup or honey½ cup melted butter½ cup coconut oil¼ cup erythritol or sugar1 teaspoon cinnamon ½ cup chocolate PeanutButter ½ cup plain smooth peanutbutter
Pulse oats and Jungle Oats Chocolate Crunchalots in a food processor. You want it to be a-little fine. Not ground like powder. Pour into a large bowl. Now add in maple syrup or honey,melted butter, coconut oil, erythritol or sugar, cinnamon ,chocolate PeanutButter and plain smooth peanutbutter. Mix well, pour onto a greases baking pan. Bake for 15 minutes at 180 degrees. Allow to cool for a little, you need the crunchies to be warm for you to roll into a ball shape. Once warm roll and leave to set on a cookie try for about 30mins. Store in an airtight container.