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April 12, 2017

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Dark Chocolate Peanut Butter Balls

Dark Chocolate Chip Peanut Butter Balls

by Alexandra Dawson, In My Bowl

The ball shaped love child of your favorite granola bar meets raw cookie dough, these no-bake bites celebrate nourishing, plant-based, and unprocessed ingredients with the not-so-subtle overtones of rich indulgence. Filled to the brim with rolled oats, raw almonds, dried coconut, and the natural sweetness of dates and pure maple, I love doubling or tripling the recipe, keeping my balls stored in the freezer for that accessible and sweet little something should the craving (or a sudden bought of hunger!) strike. Best served with a  piping mug of black coffee.

Dark Chocolate Peanut Butter Balls [makes 10 balls]

1 cup rolled oats
½ cup unsweetened coconut flakes
6 tablespoons unsalted peanut butter
¼ cup pure maple syrup
6 medjool dates, pitted
2 tablespoons raw almonds
¼ cup dark chocolate chips

Instructions:

In a food processor fitted with an S-blade pulse oats, coconut, peanut butter, maple, dates, and almonds until mixture forms a smooth and dough-like consistency. Add in chocolate chips and continue to pulse until chips are just incorporated, being sure to not make them too fine.

Using a standard ice cream scooper, scoop dough into balls. Place in air-tight Tupperware and freeze for a minimum of 4 hours, or until dough balls are very firm. Keep stored in freezer, grabbing and munching as desired. Enjoy!

Nutritional Information [per serving = 1 ball]
190 Calories, 11g Fat, 21g Carbohydrates, 3g Fiber, 12g Sugar, 4g Protein


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