Minty chocolate espresso balls

• 1 1/4 cup rolled oats
• 1/3 cup agave syrup, light
• 1/2 cup creamy peanut butter
• 1/4 cup Mint truffle chocolate mix
• 1 tbsp vanilla extract
• 2 tbsp instant espresso granules
• 1 sprinkles or sweetened chocolate powder

1. Blend dry ingredients in a blender until fine.
2. Add wet ingredients to blender and mix well.
3. Roll into balls about the size of a quarter and roll into sprinkles or sweetened chocolate powder.
4. Either chill and they will stay good for about a month or freeze for up to a year.

rolled oats, syrup, peanut butter, chocolate mix, vanilla, espresso granules, sprinkles

Taken from cookpad.com/us/recipes/367828-minty-chocolate-espresso-balls (may not work)