Adapted by Lise-Anne Michel {Plum Planted}
Makes 2 dozen
WFPB, Oil-free, Dairy-free, Nut-free, Refined Sugar-free option

2 3/4 c. oats
2 c. whole wheat flour*
1 c. sunflower seeds
1 1/4 c. pumpkin seeds
1 c. shredded coconut
1/4 c. flax seeds
1 T. cinnamon
2 1/4 t. sea salt
1 3/4 c. chocolate chips**
1 1/4 c. raisins
3/4 c. raw unpasteurized honey
1/4 c. water
1/4 c. molasses
3/4 c. applesauce
1 c. plant milk***

1. Preheat oven to 350 degrees Fahrenheit.  
2. Combine the oats, flour, sunflower seeds, pumpkin seeds, shredded coconut, flax seeds, cinnamon, sea salt, raisins and chocolate chips in a large bowl.
3. In another bowl, whisk together the honey, water, molasses, applesauce and almond milk.
4. Pour the wet ingredients over the dry ingredients and stir until well combined.
5. Form into large balls using an ice cream scoop, as well as your hands if needed to keep each ball packed nice and firm, and place the balls on parchment lined sheets.
6. Bake for 20 minutes and transfer to cooling racks. 
7. Once cooled, store in the fridge in an airtight container.  

Recipe Tips:
*I use my own ground wheat flour, either hard red or hard white.
**If you are wanting to make the balls refined sugar-free, omit the chocolate chips, or replace them with nuts or more raisins.
***I use unsweetened almond milk, but if you want to make the balls nut-free, I recommend using rice milk or another nut-free plant milk.