These are based on the recipe for my chocolate-orange peanut balls, but are even easier to put together! The perfect treat for any time of the day 🙂
Peanut-butter oat balls
- 180g fresh pitted dates (if you have dried dates, use c.250g and soak them in warm water for 15-20 minutes beforehand)
- 120g oats (just over 1 cup)
- 4 rounded tablespoons runny peanut butter (100% peanuts)
- 4-6 tablespoons maple syrup/honey
- 1.5 tablespoons coconut oil
- 1 tablespoon cacao/cocoa powder
- Pinch of sea salt
- 30-35g dark chocolate, broken into pieces
- Blend the oats in a blender until you reach a flour-like consistency. Place in a large bowl with the cacao powder and a pinch of salt. Mix and set aside.
- Add the dates, peanut butter, maple syrup/honey and coconut oil to your food processor and blend until you reach a sticky consistency. You may have to stop and scrape down the sides of the mixer to ensure all the ingredients are blended.
- Add the date mixture to the oat mixture and start to bring together with a large spoon (you can add some maple syrup here if needed). Don’t worry if the mixture looks a little dry and loose – the mixture should stick together when compressed with your hands.
- Place some parchment paper on a large plate. Using your hands, compress the mixture to form balls (just smaller than golf-ball sized is perfect). Roll the mixture between your palms until the ball is smooth and evenly round.
- Place the balls on the prepared plate and refrigerate while you make the chocolate coating.
- Place the dark chocolate pieces in a bain-marie or in a microwave, stirring intermittently until completely melted.
- Remove the balls from the fridge. Using a teaspoon, drizzle the chocolate over the top of the balls. Refrigerate for an hour before storing in an air-tight container.