Choc peanut bliss balls
They might be small, but don’t be fooled – these bite-sized delights are super satisfying. Keep them in a container in the fridge for when the sweet cravings hit.
Rolled oats, dry
¾ cup(s), (70g), lightly toasted
200 g, pitted
Light peanut butter
Shredded or desiccated coconut
½ cup(s), (40g) lightly toasted
- Process oats in a food processor until finely chopped. Add dates, peanut butter, cocoa and 2 tablespoons water. Process until well combined.
- Using damp hands, roll 3 level teaspoons of date mixture into a ball. Roll ball in coconut to coat. Place on a plate. Repeat to make 18 balls in total. Cover and refrigerate for 1 hour to firm before serving.
COOK'S TIPS: To toast oats and coconut, toss them (separately) in a small non-stick frying pan over medium heat until light golden. Swap in tahini to replace peanut butter if you prefer. TO REFRIGERATE: Store bliss balls in a reusable container for up to 2 weeks. TO FREEZE: Store bliss balls, as above, for up to 3 months. Thaw at room temperature to serve.