Cooking Instructions

In a large bowl, combine oats, almond butter, coconut and coconut oil. Stir until mixture forms a dough-like consistency (go ahead, use your [clean] hands).

Roll oat mixture into 2 inch balls. Refrigerate 30 minutes.

Heat white chocolate in the microwave on 50% power until full melted, stirring every 30 seconds.

Dip each oat ball in white chocolate to coat and set on a cooling rack or wax paper. Drizzle remaining white chocolate over dipped oat balls to form the mummy wrap. Place on candy eyeballs. Refrigerate 30 minutes or until chocolate has completely hardened. Enjoy!