Ingredients:

  • 1.5 cups (250g) Medjool dates, pitted and packed
  • 0.5 cup (125g) natural creamy peanut butter
  • 1 tsp (5ml) pure vanilla extract
  • 1.5 cups (120g) quick-rolled oats
  • 2 tbsp (14g) ground flaxseeds
  • 0.25 tsp (1.5g) fine sea salt
  • 2 tbsp (15g) unsweetened cocoa powder
  • 0.33 cup (55g) mini dark chocolate chips

Instructions:

  1. Pit 1.5 cups (250g) Medjool dates. Check each one twice; a missed pit can chip a food processor blade or a tooth.
  2. Process dates into paste. Pulse until they form a thick, velvety ball that moves around the bowl.
  3. Add 0.5 cup (125g) peanut butter. Add the vanilla and salt here too.
  4. Pulse until emulsified. You are looking for a glossy, uniform mixture that smells like a peanut butter cup. Watch for the oils to fully integrate.
  5. Incorporate 1.5 cups (120g) quick oats. Add the flaxseeds and cocoa powder at this stage.
  6. Pulse sparingly. You want the oats mixed in, but not pulverized into dust. Stop when you see a crumbly dough form.
  7. Fold in 0.33 cup (55g) mini chocolate chips. Use a spatula for this part to keep the chips whole.
  8. Take a tablespoon of dough and squeeze. It should hold together without crumbling.
  9. Roll into 20 balls. Use a scoop for even sizing and roll between damp palms.
  10. Chill for 30 minutes. This allows the oats to hydrate and the fats to firm up.