Steps

1. 1

   Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. 2

   In a medium bowl, mash the cooked black beans thoroughly with a fork or potato masher until mostly smooth but still slightly chunky.

3. 3

   Add the rolled oats, ground flaxseed, ground cinnamon, ground cumin, and sea salt to the mashed beans and stir to combine evenly.

4. 4

   Mix in the natural peanut butter, honey, and vanilla extract until the mixture forms a sticky dough.

5. 5

   Using your hands, shape the mixture into 12 equal-sized balls, about 1 to 1.5 inches in diameter, and place them evenly spaced on the prepared baking sheet.

6. 6

   Bake the snack balls for 15-18 minutes until they are firm to the touch and lightly golden on the edges.

7. 7

   Allow the balls to cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.

8. 8

   Store in an airtight container at room temperature for up to 4 days or refrigerate for up to a week.

Tips from the chef

• If the mixture feels too wet to shape, add a little more rolled oats, one tablespoon at a time.

• For extra fiber, sprinkle some chia seeds into the mixture before baking.

• These snack balls can be frozen for up to 3 months; thaw at room temperature before eating.

• Adjust spices to your liking, adding more cinnamon or cumin for a stronger flavor.

• Use natural peanut butter without added sugar or salt for a healthier option.

• These snack balls are great on the go and pair well with a cup of herbal tea or coffee.