in pursuit of more

living with just a little less

Peanut Butter Breakfast Bites

So I hope you guys will bear with me, this week is going to be all about peanut butter. It started back here with these noodles and sauce and really hasn’t stopped since. I’m going to place the blame for it continuing squarely on this lovely Sprouted Kitchen recipe, of which the recipe for today’s treats are based. So. Much. Peanut Butter. Yummy.

For those of you not sensitive to peanuts, I’m sure you’ll appreciate the draw of this yummy (inexpensive) protein rich food. There are surely reasons for some to avoid this not so nutty nut, and those allergic are likely perfectly comfortable subbing in their favorite nut in place of the legume that is the peanut. Growing up, we always enjoyed a little peanut butter on toast with honey, or used it to roll up leftover homemade chapatis for our school lunches. My parents were pretty hardcore about all the peanuts we consumed being organic, and to this day, we are too as it is an extremely high-pesticide ground crop.

Ever since I saw the original recipe for PB Bites here, I have not been able to get them (or peanut butter for that matter) out of my mind. Given that I don’t currently own a food processor, I set to work making them without, so if you have a decent blender or hand blender, you should be able to satisfy your craving just the same. If you do use a food processor, feel free to omit the soaking of the dates, or just try the original recipe – either way the texture will be quite different and you surely can’t go wrong.

Peanut Butter Breakfast Bites | In Pursuit Of More
Peanut Butter Breakfast Bites | In Pursuit Of More

Peanut Butter Breakfast Bites:

Adapted From Sprouted Kitchen

(1) cup pitted whole dates, soaked 3-4 hours in cold water
(1/4) cup date soaking water
(1) cup raw almonds, ground finely
(1) tsp vanilla
(1/2) cup peanut butter, smooth or crunchy
(1/2) cup unsweetened shredded coconut
(1/4) cup cocoa nibs (optional)
(1/4) tsp salt

Start by soaking the dates in enough cold water to cover. Let soak at room temperature to soften for 3-4 hours or so (you can get away with less if you need to). When ready, drain the dates and reserve (1/4) cup of the soaking water. Combine the soaked dates and the reserved water in the blender, and blend on high. Use a spatula to agitate and blend until the dates are ‘creamed’. Transfer to a mixing bowl.

Add the remaining ingredients to the bowl and mix with your hands until well combined. Get in there and squish everything together well. If you need, add more coconut or peanut butter to thicken, but the mixture should be sticky but dry enough to form balls with.

Roll the mixture into balls and transfer onto a parchment lined baking sheet or a clean plate. Use a fork to press the balls into flat discs. Repeat until they are all ready and refrigerate.Β These sweet & slightly salty treats will satisfy as a balanced mouthful in the morning if you are a light breakfast eater like me on most days. They will keep for weeks in the fridge – if they last that long!



46 responses to “Peanut Butter Breakfast Bites

  1. This sounds like a perfect recipe to experiment with using a food processor. I already know it will be amazing because:
    1. You say so.
    2. It has peanut butter, chocolate, and coconut in it.

  2. Hi Shira! So sorry I’ve not been keeping up with you! It’s inexcusable! Still, I’ve just mentioned you in an interview for another blog, so I hope you get mentioned there :D. These look lovely!

  3. Hey Shira!

    These look so yummy I have them in my fridge right now! Right now they are still on the parchment. Once they firm up in there do you transfer them into a covered container? or will they still stick together?

      1. Great! They are super delish! I crave peanut butter so badly these days (being 9 months pregnant might have something to do with that πŸ™‚ )

  4. Oh peanut butter is my weakness – I actually had to stop keeping a jar at my desk, it was just to easy to sneak spoonfuls throughout the day! These look like the perfect fix – everything I love all in one easy to go bite!

    1. Ha ha funny Heather! Thankfully I’m not at the office all day or I’d owe Melissa at least one jar by now…. πŸ™‚ enjoy!

  5. I haven’t been able to get PB out of my mind all week either! Must be on the same nutty wavelength πŸ™‚ these sound absolutely amazing! I might just have to turn the rest of this week into PB week as well. Thanks for sharing!

  6. done and in fridge. they may not make it to morning. note to self…double recipe. i just didn’t have enough pb on hand. they are a little gooey still. should i add more almonds and coconut? and how sticky should they be after being in the fridge?

    1. Fantastic! If they are too sticky (they shouldn’t be too sticky to roll into balls) try more coconut or almonds if you have extra…they will stay moist in the fridge but hard enough to not stick together — I’m ready to start another batch too … I add a little extra salt too to make them ΓΌber satisfying. Enjoy Amanda! XO

  7. You can never use too much PB throughout the day! I have been cranking out my energy balls like crazy because I eat like 5 a day!! YUM! I will have to give these guys a try next time!

  8. Love the idea Shira of a something to pop in the mouth when energy’s lagging and this seems like just the ticket! As far as I’m concerned you can just keep up with this peanut butter kick as long as you like! πŸ™‚ xo

  9. I will be having a lot of long work days coming up so I added “find a healthy snack for work” on my to-do list. Then TheKitchn featured this recipe and I had my answer!

    Do you have any suggested substitutions for cocoa nibs? I have doubts about finding any nearby.

    1. So happy you found this recipe! I would leave them as is without or add chopped up chocolate (or even chocolate chips) – I heard from a friend that she did that to rave reviews!

  10. Just made a batch, and wow! Amazing!

    Thinking, for some extra protein, I could roll them in chia seeds or crushed pepitas – would also help with the sticking together.

  11. I LOVE these, thank thank thanks! Made them a couple weeks ago, and want to make them again. Perfect brekkie for me. I am out of almonds now though, do you think grinding up a cup of walnuts would be alright? Different flavour of course, perhaps a bit ‘bitter’, as are walnuts, but it *should* work, right…? :/

    1. Walnuts would be good though definitely heavier and a more pronounced flavor – if you have any seeds like sunflower a mix would help to curb the stringer flavor (unless of course you love walnuts like I do!) – let us know how you make out!

  12. This peanut butter kick you’ve had is so divine! I own a food processor, but soaking and creaming the dates sounds wonderfully tempting. And like you, I have to add salt to something like this to balance the sweet. YUM!

    1. I love creaming the dates as you say though at times I definitely miss the food processor πŸ˜‰ These little treats are my new fave!

  13. Thank you for sharing a sooooo gooood recipe!!!
    Just made it and I could not wait to try it cold so I taste it already and it is sublime!!!
    Lets see if they last till tomorow morning πŸ™‚

  14. Made these and chilled overnight, they are really good! However, they are really gooey. I did a couple variations, used sweetened coconut and used almond flour. Would these have made it extra gooey? Any ideas for firming it up?

    1. Hi Ariella! They might be a little gooey but in the fridge should be firm still – nor sure if those modifications would contribute to that or not. Happy you like them!

  15. My girlfriend is a huge fan of yours and now so am I! Was wondering if you have any nut free ideas to replace the ground almonds with? (I use wow butter quite well with similar bars. )

    Thank you!

    1. Hi Pia! Thank you for being in touch! I might suggest toasted sunflower seeds in place of almonds? They are about the same texture and really nutritious! Either those or pumpkin seeds (or even a mixture). Good luck!

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