This new decade is already off to a busy start! These peanut butter nuggets are easy to make and packed with clean, nutrient-dense, real food ingredients.
Makes 34 bites
20-25 (12oz) pitted dates
1 jar or 1 cup (8.5oz) Classic Creamy
¼ tsp salt (Kosher or unrefined sea salt)
1 cup (4oz) Rolled Oats (Quick Oats may be substituted)
½ cup (1 ½ oz) ground flax meal
½ fl oz molasses
Optional: ½-1 cup chocolate chips
a food processor, and a stand mixer
*you could do this all by hand, but I recommend the equipment if you’ve got it. If you don’t have the food processor, chop the dates into smaller pieces, then place everything in the bowl of the mixer.
In a food processor with the cutting blade inserted: place the pitted dates, and the rolled oats. Pulse multiple times until the dates are chopped up and the oats are cut and coating the dates.
Remove this mixture and place it in the bowl of a stand mixer. Add in the flax meal, salt, peanut butter, and molasses. Using the paddle attachment, mix until thoroughly combined. The mixture will be slightly crumbly.
**If you’re adding chocolate chips mix them in here. A half-cup is good if you’re splitting this recipe in two; half with and half without. Otherwise, add as many as you want!
Using a 1oz spring scoop, press the scoop into the mixture and against the side of the mixing bowl until flat. On a cookie sheet, pop out the scooped ball and form by hand if necessary. Continue until the mixture is gone, and the sheet tray is lined with rows of nuggets. Chill.
Store nuggets in a sealed container in the fridge to preserve freshness.
As always, thank you for reading!