Equipment
High-powered blender
or Food processor
Shallow dish
Baking tray
Baking paper
Ingredients
12 servings
Main Mixture
- 4 dates, pitted
- 50 g cashews
- 2½ ml vanilla extract
- 50 g oats, ground
- 75 g peanut butter
- 41 g agave syrup
- 15 ml coconut oil
- 30 g almond flour
Coating
- chia seeds, desiccated coconut, or raw cacao powder, dry
Nutrition (per serving)
121
Calories
3g
Protein
13g
Carbs
7g
Fat
2g
Fiber
8g
Sugar
2mg
Sodium
Method
01
Place the pitted dates, cashews, vanilla extract, oats, peanut butter, agave syrup, coconut oil, and almond flour into a high-powered blender. Pulse until the ingredients combine into a thick, moldable dough.
Look for: Mixture should look uniform and clump together.Feel: Dough should hold its shape when pressed between fingers.
02
Spread your chosen coating into a shallow dish and line a tray with baking paper.
03
Divide the dough into 12 equal portions and roll each one into a ball between your palms.
04
Roll each ball through the coating in the shallow dish until the surface is completely covered.
05
Place the balls on the lined tray and refrigerate at 4°C (40°F) for 2 hours to allow them to set.
2h
Chef's Notes
- For the best texture, use Medjool dates as they are naturally soft and caramel-like, making them easier to blend into a smooth dough.
- If your dates are a bit dry, soak them in warm water for 10 minutes before blending, then drain them thoroughly. This will help achieve a better consistency.
- Don't over-process the mixture. You want a dough that holds together but still has a bit of texture from the oats and cashews.
- Ensure the coconut oil is melted but not hot when added to the blender, as very hot oil can affect the texture of the other ingredients.
- Experiment with different nut butters like almond or cashew butter for variations in flavor and nutrient profile.
Storage
Refrigerator: 7 days — Store in an airtight container.
Freezer: 3 months — Thaw for 10 minutes before eating.
