Ingredients
1/2 c. granola (store-bought or homemade)
1/4 c. powdered fructose
1/2 c. raisins
1/2 c. shelled sunflower seeds
1/4 c. sesame seeds
1 1/2 c. creamy peanut butter
2 c. vegan semisweet chocolate chips
(Makes 3 dozen pieces)

Instructions
Combine the first 5 ingredients in a food processor by pulsing a handful of times. Slowly start to add the creamy peanut butter a few tablespoons at a time. Ensure to blend very well after each addition of peanut butter, until all 1 1/2 cups have been added. Refrigerate mixture overnight (or for at least 6 hours).Scoop out one tablespoon of the mixture at a time and arrange on a cookie sheet lined with freezer paper. Once all the mixture is divided on the sheet (or sheets) form into balls by quickly rolling with your hands. (**Note: This is where I could have made this easier on myself. Freeze the measured portions for 1-2 hours before forming into balls. I had to keep freezing and reshaping them to get them round, otherwise they were melting blobs, which I didn’t like.) Once the balls are formed, freeze again for at least 2 hours.Melt your chocolate in the microwave (or double boiler if you want to get fancy). I was surprised to find that Baker’s Semi-Sweet Chocolate, which I’ve been using since a kid, was vegan! How cool. Once the chocolate is melted, remove one ball from the freezer and quickly coat with chocolate and return to freezer. Repeat until the remaining balls are coated. (**Note: I ran out of time to complete these the first night, but kept eating the balls plain, without the chocolate for a few days! They were just as good, but less sweet obviously.)