PB Chocolate Chip Bites

These are the best and easiest bites I’ve made to date. Like all things, practice makes perfect (though perfect is not the goal). Let’s land on practice making things better, shall we?
These clean and delicious bite sized treats took mere minutes to make. I keep most in the freezer and take out a few as needed to have ready in the fridge when my daily snack craving hits. Small and satisfying, these lil balls are sure to satisfy your sweet tooth in a way that makes dessert actually good for you.

Recipe for 15 to 18 (each being no bigger than a quarter, at least that’s how I did it):

5 or 6 large pitted medjool dates, soaked in hot water for 15 minutes if they’re hard
1 1/2 cup dry old fashioned oats
2 tbsp pure maple syrup **I used sugar free Choc Zero maple syrup. I get it from Amazon and I love it.
1 tbsp honey
1 to 1 1/2 tsp vanilla
2 pinches kosher or sea salt
2 generous tbsp of peanut butter or your preferred nut butter **I used Skippy natural creamy. Chunky would be great too.
2 tbsp melted coconut oil
Generous handful of mini chocolate chips **I used sugar free Lily’s.

In a food processor, add all the ingredients except the chocolate chips. Pulse as needed to combine into a cohesive mixture. Adjust ingredients as needed after tasting the mixture. Transfer the mixture to a medium size bowl. Fold in the chocolate chips by hand and mix.
Line an airtight container with parchment or baking paper. Roll mixture into balls, evenly distributing the chocolate chips. Freeze or refrigerate as needed.
This basic recipe pre chocolate chips makes an easy and versatile base for however you want to play with this concept. Add flax or chia seeds, blueberries, agave, chopped nuts, shredded coconut; very hard to go wrong here. This is a great way to teach kids that indulgence can be responsible, portioned, and totally yummy. Healthy snacking is always a win.