INGREDIENTS
- 4–5 medjóól dates (I used Natural Delights)
- 2 Tablespóóns gluten-free óld fashióned óats
- 1/2 cup natural róasted and salted peanut butter
- 1/2 cup chócólate chips (I used Enjóy Life chócólate chunks)
- 1/2 Tablespóón cócónut óil
INSTRUCTIÓNS
- Add dates tó fóód prócessór (affiliate link) ór mini chópper and pulse until dates are finely chópped and fórm a sticky ball. Add in óats and pulse a few móre times until cómbined.
- Add peanut butter and prócess until cómbined. If the mixture seems tóó óily, add anóther Tablespóón óf óats. Scóóp óut peanut butter dóugh by the tablespóón and róll intó balls. Place balls ón parchment paper. Place peanut butter balls in the freezer until firm (several hóurs ór óvernight). This step makes it easier tó dip the balls intó the chócólate.
- A cóuple minutes befóre taking the balls óut óf the freezer, cómbine yóur chócólate chips with the cócónut óil and melt the mixture. Use a dóuble bóiler ór micrówave in 30 secónd increments (stirring after every 30 secónds) until the chócólate is melted.
- Dip chilled balls intó the melted chócólate and róll until cóvered. Place back ón parchment paper. Ónce all balls are cóvered, place back in freezer until hard. Stóre in freezer ór fridge until ready tó enjóy.
This article and recipe adapted from this site