The snack edit 682

Oat, Date, Cocoa and Peanut Butter Balls

Make oat, date, cocoa and peanut butter balls, from the first ingredient to the finished dish.

6 servings · 6 ingredients · 3 steps

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Oat, Date, Cocoa and Peanut Butter Balls, plated and ready to serve. — The finished recipe. Oat, Date, Cocoa and Peanut Butter Balls

Ingredients 1 to 6 for oat, date, cocoa and peanut butter balls arranged separately on a dark worktop. — Ingredients 1 to 6. 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

Oat, Date, Cocoa and Peanut Butter Balls, preparation step 1: Pit the dates and blitz them in a small food processor until they form a paste that climbs the sides of the bowl. — Step 1. Pit the dates and blitz them in a small food processor until they form a paste that climbs the sides of the bowl.

Oat, Date, Cocoa and Peanut Butter Balls, preparation step 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. — Step 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.

The finished oat, date, cocoa and peanut butter balls. — Step 3. Roll into six balls, pressing firmly, and chill for half an hour. They keep in a tub in the fridge for a week.

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