FromVegan Treats by Emma Hollingsworth ($19.99, Kyle Books, 2019)
1 cup peanut butter
1⁄2 tsp Himalayan pink salt or sea salt
2 cup pitted Medjool dates
1 cup raw blanched peanuts, toasted*
1⁄4 cup cacao nibs**
Process peanut butter, salt, and dates in a food processor for 1 minute, or until they form a sticky paste.
Add toasted peanuts and pulse for 30 seconds to 1 minute, depending on how chunky you want them to be. Add cacao nibs and pulse for 10 seconds more.
Roll mixture into about 15 balls and store in an airtight container in the fridge for up to 2 weeks or freeze for up to 2 months.
*To toast peanuts, preheat oven to 350°. Spread peanuts evenly on a baking sheet. Roast for about 15 minutes, or until golden, removing sheet every 5 minutes or so to stir them around. Let them cool for about 10 minutes.
**If you can’t find cacao nibs, just omit them.
Peanut butter is packed with protein, good fats, and fiber. It gives you a slow and steady release of energy and also fills you up.
Per serving (1 ball): 245 Calories, 7 g Protein, 29 g Carbohydrates, 4 g Fiber, 14 g Total fat (3 g sat), 68 mg Sodium, ★★ Vitamin B3 (niacin), ★ Vitamin B6, E, Folate, Magnesium, Phosphorus