Makes: 15 medium size balls
Prep: 15 mins
Stand: 10 mins
Chill: 30 mins
1 cup pitted Medjool dates, tightly packed (see Note)
1 3/4 cups old-fashioned rolled oats
3/4 cup raisins
1/3 cup bittersweet chocolate chips (60% to 70% cacao)
1 generous tbsp natural peanut, almond or sunflower seed butter
1 teaspoon chia seeds
1/2 teaspoon ground cinnamon
3/4 teaspoon pure vanilla extract
1/8 teaspoon fine sea salt
Directions
Place dates in a medium bowl.
Fill bowl with hot water to cover dates by about an inch. Let stand 10 minutes. Drain. Combine all ingredients In the bowl of a food processor. Process continuously until mixture comes together, forming a dough of sorts.
You want the oats to be pretty much completely broken down, with a few bits of raisins and little chips of chocolate still visible. Using a teaspoon-size scoop, portion out small pieces of dough, using your hands to roll them into balls about 2 inch in diameter. Place balls on a cookie sheet. Refrigerate until firm, about 30 minutes.
Once chilled, transfer to an airtight container to store in the fridge for up to 10 days. Note: The dates should be nice and tacky here, more like a delicious edible glue than a soft fruit puree, so you should soak them less than you would if you were making baked goods. Medjool dates work best in this recipe because they're extra sticky, but Deglet Noor dates work too --they may require about 10 minutes more soaking time.
Excerpt from Real Sweet by Shauna Sever published in Family cricle
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