Microwave for 1 minutes 3tbsp peanut butter with 2tbsp runny honey and 2 squares of 70% cocoa dark chocolate.
In a separate bowl combine 8tbsp porridge oats with 1tbsp vegetable oil. Stir in 2tbsp each of sultanas and mixed seeds, 1tbsp dry cocoa, dash of salt, 1tsp cinnamon.
Add the melted mixture, combine well.
Use your finger to lightly oil an egg cup and fill with the mixture each time
packing firmly into the egg cup, upturn and tap the bottom of the egg cup to release the ball.
Store 3 days at room temperature, then fridge or freeze.
Mine never make it to the fridge they're so yummy.
