Ingredients:

  • 1.5 cups (150g) Old-fashioned rolled oats
  • 1 cup (175g) Medjool dates
  • 0.5 cup (125g) Creamy natural peanut butter
  • 0.25 cup (25g) Unsweetened cocoa powder
  • 1 tbsp (15g) Chia seeds
  • 1 tsp (5ml) Pure vanilla extract
  • 0.5 tsp Flaky sea salt
  • 0.33 cup (50g) Mini dark chocolate chips

Instructions:

  1. Place your 1 cup of pitted Medjool dates into the food processor. Pulse until they form a thick, sticky ball that clears the sides of the bowl.
  2. Pour in the 0.5 cup peanut butter and 1 tsp vanilla extract. Process for 30 seconds until the mixture looks like a glossy paste.
  3. Add the 1.5 cups of rolled oats, 0.25 cup cocoa powder, 1 tbsp chia seeds, and 0.5 tsp salt.
  4. Hit the pulse button 10 to 15 times until the oats are broken down slightly but still have some texture.
  5. Pinch a bit of the dough. It should feel like damp sand that holds its shape. If it’s too dry, add a teaspoon of water and pulse again.
  6. Toss in the 0.33 cup mini dark chocolate chips.
  7. Pulse just 2 or 3 times until the chips are evenly distributed without being pulverized.
  8. Use your cookie scoop to portion out 17 equal mounds onto a parchment lined tray.
  9. Take each mound and roll it between your palms until it is round and smooth.
  10. Place the tray in the fridge for 20 minutes until the balls feel firm and set. This 'cures' the oats so they aren't gritty.