Ingredients:

  • 1 cup Medjool dates, pitted and packed (200g)
  • 1.5 cups rolled oats (135g)
  • 0.5 cup creamy peanut butter (125g)
  • 2 tablespoons ground flaxseed (14g)
  • 1 tablespoon chia seeds (12g)
  • 1 teaspoon vanilla extract
  • 0.5 teaspoon flaky sea salt
  • 0.25 cup dark chocolate chips (45g)

Instructions:

  1. If dates feel firm or dry, soak them in hot water for 5 minutes. Drain and pat thoroughly dry to ensure a smooth 'caramel' texture.
  2. Place pitted dates in a food processor and pulse until they form a thick, sticky paste or a ball. Continue until no large chunks remain.
  3. Add the peanut butter, vanilla extract, and sea salt to the processor. Pulse again until the mixture is a smooth, homogenous cream.
  4. Transfer the date and peanut butter mixture to a large mixing bowl.
  5. Stir in the rolled oats, ground flaxseed, and chia seeds by hand using a spatula to preserve the texture of the oats.
  6. Fold in the dark chocolate chips until evenly distributed throughout the dark, sticky dough.
  7. Using a 1-tablespoon cookie scoop, portion the mixture and roll between your palms to form 14 even balls.
  8. Let rest for 10 minutes.