Oat, Date, Cocoa and Peanut Butter Balls
Makes 6 servings

INGREDIENTS
6 dates, about 120 g Medjool dates (Medjool. Smaller, drier dates need ten minutes in hot water first or the mix will not hold. Stoned weight.)
60 g Rolled oats (Dry weight.)
3 tsp, about 9 g Cocoa powder
2 tbsp (30 g) Peanut butter (The kind that is peanuts and salt. Sweetened spreads carry more carbohydrate.)
A pinch Salt
A teaspoon, if needed Water

METHOD
1. Pit the dates and blitz them in a small food processor until they form a paste that climbs the sides of the bowl.
2. Add the oats, cocoa, peanut butter and salt and pulse until the mix clumps when you squeeze a bit in your hand. If it stays crumbly, add a teaspoon of water and pulse again.
3. Roll into six balls, pressing firmly, and chill for half an hour. They keep in a tub in the fridge for a week.

Contains gluten cereals and peanuts.
Oats count as a gluten cereal under UK labelling and ordinary oats are milled alongside wheat. Certified gluten-free oats are a separate ingredient here.

RECIPE NOTES
The dates are most of the carbohydrate and the peanut butter is most of the fat. A heaped spoon of peanut butter instead of a level one moves each ball up a fair way, so weigh it.
The figures are for six balls. Rolled into eight, each one is smaller and the numbers are three quarters of what is shown.

Full recipe: https://www.getfuel8.com/recipes/oat-date-cocoa-balls
