We’ve had a chilly spring here in the Midwest, but with a very warm Memorial Day behind us, summer has made it’s entrance with sizzling temperatures and plenty of sunshine. And I’m revved up and ready to handle the heat, because my freezer is stocked with these bite-sized Peanut Butter Freezer Treats.

All you need to make them is a mixing bowl, a spoon, a plate, and a freezer. No oven, no stove, not even my favorite kitchen gadget, the food processor. These are good old fashioned no-bake treats guaranteed to please.

The taste? Unbelievably good. Inspired by the Coyote Cookie Bar Freezer Fudge recipe from The Spunky Coconut, the flavor of these balls knocked my socks off—or shall I say flip-flops, now that we’re into sandal season!—with just one bite. Imagine a cross between peanut butter ice cream, chocolate fudge, caramel candies, and date balls, and you get these.

I know. I’m officially addicted. And I’m pretty sure you will be too.

Here’s to kicking summer off with good food and no ovens!

Peanut Butter Freezer Treats

Makes about 18 balls

1/2 cup creamy, unsweetened peanut butter

1/4 cup unsweetened applesauce

3 tablespoons coconut sugar

2 tablespoons virgin coconut oil, melted

1 tablespoon dark maple syrup

Pinch of sea salt*

1/2 cup quinoa flakes

1/4 cup blanched almond flour

2 tablespoons coconut flour

2 tablespoons sunflower seeds

2 tablespoons dairy-free dark chocolate chips

2 tablespoons raisins

Chopped nuts, for rolling (optional)

In a large mixing bowl, combine the peanut butter, applesauce, coconut sugar, coconut oil, maple syrup, and salt. Add the quinoa flakes, almond flour, and coconut flour and mix well to combine. Stir in the sunflower seeds, chocolate chips, and raisins.

Form the dough into small (1 to 1 1/2 inch diameter) balls. Roll the balls in nuts, if using, and freeze in an even layer on a plate until firm, about 1 hour. Transfer the balls to an airtight container and keep frozen until ready to serve. Thaw for 2-3 minutes at room temperature before serving.

*Ingredient Note: omit the sea salt if you are using salted peanut butter. If you don’t like or are allergic to peanuts, swap in almond, cashew, or sunflower seed butter.

Looking for more healthy recipes? Check out Slightly Indulgent Tuesday.