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1
Preheat oven to 350 F.
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2
To roast the nuts, spread them out in an even layer on a baking sheet lined with aluminum foil.
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3
Bake at 350 F for 5-10 minutes, or until you can smell them.
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4
To toast coconut, spread it out in an even layer on a baking sheet lined with aluminum foil.
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5
Bake at 350 F for 5-10 minutes.
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6
For the coconut, make sure that you stir it every 2 minutes or it will burn.
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7
Stop once its golden brown.
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8
Place the roasted nuts in a food processor and pulse until they resemble a fine crumb.
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9
In a large mixing bowl, use a wooden spoon or spatula to stir together peanut butter, oats, ground nuts, toasted coconut, chocolate chips, and honey until well-combined and all ingredients are evenly distributed.
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10
Cover the bowl with a sheet of plastic wrap and refrigerate until chilled and firm, about 1 hour.
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11
Line a baking sheet (or whatever you want to store the balls in) with waxed paper.
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12
Pour about 1 cup of oats into a shallow bowl or dish.
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13
Take generous tablespoons of peanut butter mixture and use your hands to roll it into balls.
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14
Roll balls in oats to completely coat the outside.
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15
This step is optional, but keeps the balls from being sticky to the touch.
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16
Place balls on the prepared waxed paper-lined tray/container and either serve immediately or return to fridge until you plan to serve.
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17
Keep in fridge in an airtight container for up to 4 days.
