Once you’ve stopped sniggering about balls, I can confirm that these are lovely, snacky delights for when you want something sweet but wholesome – they are naturally sweet, gluten free and packed with slow release energy ingredients. Makes about 15, depending how chunky you make them
- 100g dark chocolate
- 4 tbsp rolled oats
- 4 tbsp roasted unsalted peanuts
- 200g medjool dates, pitted
- 3 tbsp natural peanut butter (no added salt or sugar
- 1 heaped tbsp flax seed powder
- ¼ tsp salt
- Melt the chocolate in a bowl in the microwave – on high for 30 seconds at a time
- In a mini food processor, whizz up the oats and peanuts until the peanuts are nubbly and chopped, but not completely disintegrated. Tip into the melted chocolate
- Add the dates to the mini food processor and whizz them up too. Then laboriously scrape the resulting goo into the bowl to join the chocolate, oats and peanuts
- Add the peanut butter, flax seed powder and salt. Mix well
- Roll the thick mixture into 10p-sized balls using your fingers
- Put onto a plate and chill in the fridge for at least an hour
- Prise them off the plate (or maybe think ahead and line the plate with baking paper to avoid this) and pop them in a jar. Probably best to keep in the fridge to stop them going soft if it’s warm outside
Sophie cooks 