Let your nut butter come to room temperature if you were keeping it refrigerated.

Place a piece of wax paper on a cookie sheet and fill a small bowl with water.

While melting the honey on the stove top, measure out other ingredients.

Mix together the peanut butter, melted honey, chia seeds and quinoa crispies. Then add raisins.

Have a taste to see if you'd like to add more of anything, sometimes I add more quinoa crispies and sometimes it's just right. You want it to easily form balls from a cereal spoon. If it doesn't and is too runny, you need to add more crispies.

Dip your fingers into the bowl of water, scoop some dough onto the spoon, then roll it up into a ball in your hand. The water keeps the dough from sticking to your hands.

The balls can be made in any size, though we like bite size up to golf ball size.

Place each ball onto the wax paper. Depending upon size this might make 16-24 balls.

Dip your fingers in the water as needed.

Place the cookie sheet of peanut butter balls in the fridge for a couple hours until firm. Really, we start eating these right away from the fridge.

Once firm, I place them into an open bowl on a shelf in there so we can quickly grab and go as needed.

I don't even know how long these would last, because ours are gone in just a few days every time!