• 1 cup unbleached sugar (I used coconut sugar)
• 1/4 cup cocoa
• 1/2 cup dairy free milk (I used unsweetened almond)
• 1 stick vegan margarine
• 1/2 tsp vanilla
• 1/2 cup all natural peanut butter
• 3 cups quick rolled oats
• large sauce pan
• wax paper
In a large sauce pan, bring sugar, cocoa, milk and butter to a rolling boil over medium heat for 1 minute.
Remove from heat and QUICKLY stir in vanilla and peanut butter until the peanut butter is all melted.
Stir in oats until completely covered in chocolate. Depending upon the humidity, you may need to add an extra 1/4 c. of oats.
Let mixture set in sauce pan for 1-2 minutes.
Drop by the spoonful onto wax paper, and let cool. I put them in the freezer once cooled to harden further. You can shape them into balls, or poor mixture into a square baking pan and cut into squares. They’re delicious in any shape!