Mix all ingredients (except coconut) together–start with dry first, then fold in wet til the consistency will hold together in a little ball. You can get the small one of these cookie scoops and make it a whole lot faster.
Roll them in coconut (or wheat germ, cocoa powder…whatever you like). Chill and enjoy!
Tip: modify as you like, swap out chocolate chips for raisins, cranberries, etc.
Amazingly handy to have around as a quick snack between meals or to pack in lunch boxes.
8 oz. Barrilla Plus thin spaghetti (or any whole grain pasta)
1 cup carrots (I use the shredded ones from Trader Joe’s and chop them even smaller)
2 cups frozen shelled edamame
1/2 cup Thai peanut sauce
2 Tbs. creamy peanut butter
2 Tbs. soy sauce (or Bragg’s Aminos)
chopped fresh cilantro
coarsely chopped peanuts
Bring lightly salted water to a boil. Add noodles, return to boiling and cook 5 minutes. Stir in edamame; cook, uncovered, for 3 to 5 minutes longer or until noodles and edamame are tender. Drain and return to saucepan.
In a mixing cup, mix together peanut sauce, peanut butter, and soy sauce until smooth. Pour peanut sauce into pan with noodles. Add raw carrots, sprinkle in cilantro and peanuts.