I found this recipe in Appeal Magazine, which is published by Save-on Foods. I happened to have some time to kill one day in Nelson, so I bought a copy and sat down with it and a cup of coffee while I waited for my dad to finish his walk. There are some pretty good recipes in here, and this one comes from Shelley Adams, author of the Whitewater Cooks and Whitewater Cooks at Home books (Whitewater is a ski resort is located near Nelson, BC).
1 cup sunflower seeds, toasted
1 cup sesame seeds, toasted
1 cup rolled oats
1 cup chocolate chips
1 cup raisins
1 cup dried cranberries
1/2 cup cocoa powder
2 cups peanut butter
1/2 cup liquid honey
1 1/2 cups (approx.) toasted coconut, for coating
Combine all ingredients except coconut in a large bowl. Mix everything together well with your hands. You may need a bit more honey to hold it together (I didn't). Roll 1/4 cup scoops into balls and then roll them in coconut. Store in airtight container in refrigerator for up to one week or in freezer for two months.
I didn't put raisins in but instead used some of the dried sour cherries Jodi sent to me in her amazing Christmas package. That worked out most excellently.
This is a winner! Loved these! Super easy to make, and a really nice snack to munch on at work. I will definitely make these again.