MAKES 24
7 oz. rolled oats
15 medjool dates, pitted
8.8 oz. natural peanut butter
1/2 cup honey
2.5 oz. salted peanuts, separated
3/4 cup dark chocolate chips
2 tsp. coconut oil
1 tsp. flakey sea salt
Pulse the rolled oats in a food processor to create oat flour.
Add the dates, peanut butter, and honey to the oats and process to form a smooth dough, scraping the sides occasionally. Adjust the consistency if needed. Then incorporate ¾ of the peanuts into the dough, pulsing for smaller chunks.
Roll the dough into balls using a tablespoon-sized scoop of the mixture.
Chop the remaining peanuts into small pieces and set aside.
Melt the dark chocolate chips with coconut oil in the microwave.
Dip each ball into the melted chocolate, coating half of the ball, and then sprinkle crushed peanuts and sea salt on top of each ball.
Place the coated balls on a plate and transfer to the freezer for 20 minutes until the chocolate sets.
Store the energy balls in an airtight container in the freezer for up to 3 months.