Ingredients:

  • 1.5 cups (265g) Medjool dates, pitted
  • 0.5 cup (128g) natural creamy peanut butter
  • 1 tsp (5ml) pure vanilla extract
  • 0.25 tsp sea salt
  • 0.75 cup (60g) rolled oats
  • 0.5 cup (75g) roasted salted peanuts, divided
  • 2 tbsp (15g) cacao nibs
  • 0.5 cup (90g) dairy-free dark chocolate chips
  • 1 tsp (5ml) coconut oil
  • 1 pinch flaky sea salt

Instructions:

  1. Prepare the dates by soaking in hot water for 5-10 minutes if firm, then drain thoroughly.
  2. Pulse pitted dates in a food processor until a thick, sticky ball forms. Add peanut butter, vanilla, and sea salt, processing until smooth.
  3. Add rolled oats and half of the roasted peanuts. Pulse 5-7 times until oats are incorporated but peanuts remain chunky.
  4. Transfer mixture to a bowl and fold in the remaining roasted peanuts and cacao nibs by hand.
  5. Roll 1-tablespoon portions into spheres and place on a parchment-lined tray. Freeze for 10 minutes.
  6. Melt chocolate chips with coconut oil in the microwave. Drizzle over the chilled bites.
  7. Sprinkle with a pinch of flaky sea salt before the chocolate sets.