• 65g oat flour – I used Doves Farm (or blitz your oats in a food processer to resembles flour)
• 65g Agave Nectar (I used Groovy Food)
• 65g nut butter (I used Pip Organic Almond Butter)
• 2.5 tbsp cocoa powder
• 1 tsp vanilla bean paste

Optional, but I always add, a pinch of salt

1. Pre heat your oven to 160c and line a tray with greaseproof paper.
2. Add all the ingredients to a medium mixing bowl and stir to combine. Bring the remaining mixture together with your hands and form a small ball. Cut into quarters and then roll each quarter in to a long log, around 1cm thick. Evenly cut each one into 0.5cm chunks and then roll each piece into a ball.
3. Place each one on the prepared tray and bake for 10 minutes (you may have to do this in batches depending on how many servings you are making and how big your tray is) Allow to cool and either store in an airtight jar for no more than 3-4 days or enjoy straight away with fruit and your favourite milk.

This recipe will make around 160 coco puffs, so adjust the ingredient quantities if you are needing bigger or smaller servings.