This recipe inspired our peanut butter & raspberry on-the-go energy balls. I love the addition of freeze-dried raspberry here, as its tartness contrasts perfectly with the sweetness of the dates.

  • 100g pitted dates, about large 6 dates
  • 20g roasted peanuts, about 2 tablespoons
  • 30g porridge oats
  • 30g smooth peanut butter, about 2 tablespoons
  • 12g freeze dried raspberries, about 2 tablespoons
  • Pinch of salt
  1. Place the dates in a food processor and pulse until they form a smooth paste.
  2. Next add in the oats, peanut butter, salt and raspberries and pulse again until they are well combined. Finally add in your roasted peanuts and pulse until they reach the consistency you desire – I like to have them a little chunky for a nice crunch.
  3. Take a tablespoon of the mixture and roll into a ball. Continue doing this until the mixture has finished.
  4. Place the rolled balls into the fridge for around 1 hour before serving. Store in an airtight container in the fridge.