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Dark Chocolate (2 Tbsp)
in microwave in 30 second intervals until smooth consistency is reached. Set aside.
Dry Roasted, Unsalted Peanuts (3/4 cup)
Gluten-Free Oats (1 cup)
Medjool Dates (2 cups)
to bowl of food processor, blend 1 minute on high.
Add in melted dark chocolate,
Peanut Butter (3/4 cup)
Chia Seeds (2 Tbsp)
Vanilla Extract (1/2 Tbsp)
Sea Salt (1 tsp)
. Blend another 45-60 seconds. The texture will look crumbly but should be able to be packed together.
Roll into 1-inch balls, place on cookie sheet lined with wax paper and put in refrigerator for 20-30 minutes.
Semi-Sweet Chocolate Chips (2 1/4 cups)
Unsweetened Vanilla Almond Milk (3 Tbsp)
Coconut Oil (1/2 Tbsp)
on stovetop using double boiler. Stir continuously to ensure chocolate does not burn.
Once chocolate has melted, use a toothpick to dip each ball into the chocolate, tap on the side of the pan to remove extra chocolate, then place back on wax paper, garnish with
White Chocolate (1/3 cup)
French Burnt Peanuts (1/4 cup)
Refrigerate until chocolate becomes firm, then serve. Store in refrigerator for up to one week or in freezer for 1 month. Enjoy!
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