Ingredients
Units
Scale
Rolling peanuts:
- 1/3 cup peanuts (crushed)
Balls:
- 12 medjool dates (or 1 cup pitted dates)
- 1 cup almond meal
- 1/2 cup peanut butter
- 3 tbsp raw cacao powder
- 1 tspn vanilla
- 2 tbsp collagen or protein powder (can leave out)
- 15 g raw cacao butter (that was 6 buttons for me or use 1 tbsp coconut oil)
Instructions
- Boil the jug and cover your dates with hot water.
- Pop your peanuts in a blender and pulse until they’re nice and crushed. You’re after them being a texture crumb so the balls can roll and stick to them easily. Pour onto a plate when done.
- Drain the dates and pop them with the remaining ingredients into a blender. Process until all the date chunks are gone, and it’s lovely and fudge-like. It took me about 1.30 mins on Speed 5 in my Thermomix.
- Roll the mixture into balls using a cookie scoop or a heaped tbsp. Then, roll in the crushed peanuts and place them on a plate before letting them set in the fridge for 1 hour.
Notes
These freeze AMAZINGLY, so make a double-batch and eat them directly from the freezer. They’ll slow you down.
Penaut-free: Sub for almonds or cashew butter.
Nut-free: Sub the peanuts for sunflower button and roll in hemp or sesame seeds.
- Prep Time: 5 minutes
- Cook Time: 1 hour
