Peanut butter and chocolate… a heavenly match indeed. No justification required for this recipe. It was just needed because my oldest is back to swim season, practice and about to start working again. My youngest is back to tennis shortly. Portable, poppable (is that even a real word?) food is key. These little balls are packed with protein with maca that will provide energy to keep her going. I also sneak a few pre and post run for an energy punch. These raw bites are super easy to make and are kid-friendly. This raw dough is also perfect as a raw pie or bar crust as well.



Ingredients:

10 Medjool dates, pitted – if they aren’t soft – soak in hot water for 20 minutes then drain.

2/3 cups of Bob’s Redmill gluten free rolled oats

4 tablespoons of nut butter – I used Justin’s peanut butter

1/3 cup of chopped vegan chocolate – I used Vega Maca bars chopped up or vegan chocolate chips



1 tablespoon of hemp seeds or chia (whichever you prefer)

1 teaspoon of vanilla extract

Pinch sea salt

Directions:

Place all of of your ingredients (minus the chocolate) into a food processor and pulse until everything is broken down and you can pinch the ingredients together in between your fingers and they stick. Then add your chocolate and pulse enough to incorporate but not breakdown too much.

Using a small scooper, scoop out the dough and roll in between your palms. Set down on a platter and repeat until all of the dough is used. Refrigerate, covered, until serving. I store these in the fridge for freshness.

Sunday: 20 cycling miles

Monday: 6 treadmill miles/strength training

Tuesday: 5 rainy, muggy miles outside

~oxo

— Knead to Cook