VEGAN NO BAKE PEANUT BUTTER HAYSTACKS

Ingredients:

• 1 cup creamy peanut butter (or any nut/seed butter of choice)
• 1/2 cup maple syrup or agave nectar
• 1/2 cup coconut oil
• 2 teaspoons vanilla extract
• 3 cups rolled oats (gluten-free if needed)
• 1/2 cup shredded coconut (optional)
• 1/2 cup chopped nuts (almonds, pecans, or any preferred nuts)
• 1/2 cup vegan chocolate chips (optional)

Instructions:

1. Prepare a Baking Sheet:
   • Line a baking sheet with parchment paper or silicone baking mat.
2. Melt Wet Ingredients:
   • In a saucepan over low heat, melt together the peanut butter, maple syrup or agave nectar, and coconut oil, stirring constantly until smooth.
   • Remove the saucepan from heat and stir in the vanilla extract.
3. Mix Dry Ingredients:
   • In a large mixing bowl, combine the rolled oats, shredded coconut (if using), chopped nuts, and vegan chocolate chips (if using).
4. Combine Wet and Dry Ingredients:
   • Pour the melted peanut butter mixture over the dry ingredients in the mixing bowl.
   • Stir well until all the ingredients are thoroughly combined and coated.
5. Form Haystacks:
   • Using a spoon or cookie scoop, drop spoonfuls of the mixture onto the prepared baking sheet, shaping them into haystacks or clusters.
6. Chill:
   • Place the baking sheet in the refrigerator for at least 1-2 hours or until the haystacks have set and are firm.
7. Serve:
   • Once the haystacks are firm, remove them from the refrigerator and serve.
   • Store any leftovers in an airtight container in the refrigerator.

Nutritional Information (Approximate values per haystack):

• Calories: Around 220-240 calories per haystack
• Total Fat: Approximately 15-17g
  • Saturated Fat: Varies based on the type and amount of nut butter and coconut oil used
• Total Carbohydrates: Around 19-22g
  • Dietary Fiber: Approximately 3-4g
  • Sugars: Around 9-11g (from natural sources like maple syrup and ingredients)
• Protein: Approximately 5-6g
• Sodium: Varies based on the ingredients used