These are quick and easy to make — and require no baking.
| Servings |
3 clusters
|
| Calories | Cholesterol | Sat Fat | Carbs |
 |
 |
 |
 |
| 172 | 0mg | 2g | 26g |
Recipe Footprint (for Recipe's Default # of Servings)
 |
1.8 | Water saved (gallons) [animal consumption only] |
 |
7.2 | Manure (pounds) not deposited into the environment |
 |
8.1 | Grains / feed (pounds) not consumed by animals |
 |
17.6 | Methane (gallons) not created by animals |
 |
215.6 | CO2 (pounds) not released into the atmosphere |
| Recipe Chef | Pamela Kurp |
| Prep Time | 20 minutes |
| Cook Time | 5 minutes |
Ingredients
- 1 C granulated sugar
- 1/4 C cocoa powder (unsweetened)
- 1/4 C soy milk
- 1/4 C buttery spread
- 1/4 C peanut butter (crunchy)
- 1 3/4 C oats (quick rolled)
Ingredients
|
Recipe Footprint (for Recipe's Default # of Servings)
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Instructions
- In a pan, combine the sugar and cocoa; add the milk and buttery spread and bring to a boil over medium heat. Boil for one minute and then remove from the heat.
- Stir in the peanut butter and oats.
- Drop the mixture by teaspoonfuls onto a foil-lined baking sheet.
Recipe Notes
Cover and store for up to two weeks in the refrigerator or a cool location.
© Mainly Vegan LLC