Preheat oven to low broil. Pour oats out evenly on a baking sheet in a single layer. Toast the oats until they are golden with a slight nutty aroma. Set aside and let cool.
In a medium bowl, combine honey, almond butter, vanilla, and coconut oil. Microwave on high for 30 seconds, or until the coconut oil is liquefied. Stir until well combined.
In a large bowl, combine toasted oats, slivered almonds, and dried cherries. Add the liquid mixture, and stir until combined.
Roll the oat mixture into balls, place on a baking sheet, and chill for at least 30 minutes. Tip: To keep oat mixture from sticking to your hands, coat with a small amount of oil or cooking spray.
To create the vegan caramel, combine maple syrup, vanilla, and coconut oil in a medium bowl. Microwave for 30 seconds, or until the coconut oil is liquefied. Stir until the syrup and oil are well combined. Add almond butter and whisk until the mixture takes on a caramel consistency. Drizzle caramel over oat balls, and return to refrigerator for 15 minutes before serving. Store covered in the refrigerator.
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