Dark Chocolate 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