Ingredients
Scale
- 2 cups rolled oats
- 1 cup pitted Medjool dates (about 15-18*)
- 1 cup all-natural creamy peanut butter
- ½ cup honey
- ½ cup salted peanuts (divided)
- 6 oz. dark chocolate chips (about ¾ cup)
- 2 teaspoons coconut oil
- 1 teaspoon flaky sea salt
Instructions
- Blend rolled oats in a high-speed food processor until you have oat flour.
- Add dates, peanut butter, and honey to the oats, and process until a dough forms, about 2-3 minutes.
- Add â…“ cup peanuts to the processor and pulse to break them up.
- Scoop out dough with a tablespoon and roll into balls. Set aside.
- Chop the remaining peanuts into small pieces.
- Melt chocolate and coconut oil in a microwave-safe bowl, then dip each ball into the chocolate, coating half.
- Sprinkle crushed peanuts and sea salt over the balls.
- Place balls on a plate and freeze for 20 minutes until the chocolate sets.
- Store in an airtight container in the freezer for up to 3 months.
Notes
- Use soft dates for easy blending.
- A high-speed food processor is essential for proper dough formation.
- Opt for drippy peanut butter like Smuckers Natural Creamy Peanut Butter.
- Feel free to add more peanuts for extra crunch.