Makes 3 servings
Macros: 125 cal, fat 7g, carbs 15g, fibre 2g, protein 3g
1/2 cup Pitted Dates
2 Tbsps All Natural Peanut Butter
1/16 tsp Sea Salt
1 Tbsp Dark Chocolate Chips
Add the dates to a food processor and blend until mostly smooth. Add the peanut butter and salt to the date purée and blend until combined. Add the chocolate chips and pulse until incorporated.
Form the dough into 1-inch balls. Place on a parchment-lined plate or tray. Repeat until all the dough is used up.
Freeze the balls for at least an hour until firm then transfer to an airtight container and keep in the fridge or freezer. Enjoy!
Leftovers: Refrigerate in an airtight container for up to one week. Freeze for up to two months.
Serving Size: One serving is equal to two Peanut Butter Date Balls.
Nut Free: Use a seed butter like sunflower seed butter or pumpkin seed butter.
More Flavour: Add vanilla, cinnamon or more chocolate chips.
Dates: Medjool dates were used to create this recipe.