Chocolate Peanut Butter Date Balls

This recipe is a combination of delicious, good-for-you ingredients. If there is a better way to start any recipe with joy and wonder, please let me know.

We're approaching the end of the Cape Town Vegan Challenge - with it ending this coming Sunday - the craving for sweet treats hasn't been a massive one. Mainly due to the inconvenience, to be honest - I simply haven't gotten my head around the thought of baking without butter or eggs. That's where these little balls come in.

As soon as I discovered Lindt 70% Chocolate was vegan (!) I knew it was on the menu. I didn't want to make the usual peanut butter cups - so, these truffles were born instead. Without any of the sugar that you'd normally find, the sweetness comes from dates - pureed and mixed with the peanut butter. Coated in a mixture of dark chocolate, coconut oil and the finest salt - I don't think you could find a healthier treat.

3/4 cup peanut butter
1/2 cup soft dates

For the coating:
100g dark chocolate (Lindt 70% is vegan friendly)
1 tbsp coconut oil
Eat.Art Cyprus Salt Flakes

Break the dark chocolate into small pieces, and place with the coconut oil in a microwave safe container. Microwave for 30 seconds -then check and stir. Continue to microwave for 15 second at a time, until almost completely melted. Stir to combine and properly melt. Set aside

Finely chop the dates or place them in a blender, until the form a puree. Beat to combine with the peanut butter - continue to beat until it forms a dough-like ball. Shape into small balls with your hands - approximately a generous tablespoon in each ball. Once all the dough is used, dip into the melted chocolate - it is easier if you pick up each ball with a toothpick. While the chocolate is still setting, sprinkle with salt flakes. Allow to set at room temperature or in the fridge.

Keep refrigerated.

This recipe was developed for Eat.Art. You can find more recipes here.

Thank you Wellness Warehouse for keeping us healthy.


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