Ingredients
- 1 ¼ cups Medjool dates, pitted (about 10 dates)
- ¼ cup + 2 tablespoons peanut butter
- ¾ cup old fashioned rolled oats
- 3 tablespoons mini chocolate chips
- 1 tablespoon chia seeds (or flaxseeds, hempseed, or extra oats)
- ⅛ teaspoon kosher salt
- 3 tablespoons cocoa powder
Instructions
- If dates are dry, soak them in boiling water for 10 minutes to rehydrate. Drain and pat dry.
- Place dates in a food processor and pulse until they form a sticky ball or small bits.
- Add oats, peanut butter, chocolate chips, chia seeds, and salt. Pulse until mixture is mostly broken down but not smooth.
- Add cocoa powder and pulse to combine. Dough should look crumbly but stick together when pressed. Adjust with more peanut butter (if too dry) or oats (if too sticky).
- Roll mixture into balls (about 1 inch each). You should get around 14 balls.
- Enjoy immediately or refrigerate for 10 minutes to help them firm up.
Notes
- To store: Keep refrigerated in an airtight container for up to 1 week.
- To freeze: Freeze in a zip-top bag for up to 3 months. Thaw in the fridge or at room temperature.
- Variations: Swap chia seeds with flaxseed, hempseed, or extra oats.
- Great for meal prep, post-workout snacks, or quick energy boosts.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Snack
- Method: No-Bake
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1 ball
- Calories: 103 kcal
- Sugar: 11 g
- Sodium: 23 mg
- Fat: 4 g
- Saturated Fat: 1 g
- Unsaturated Fat: 2 g
- Trans Fat: 0.01 g
- Carbohydrates: 17 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 0.5 mg
