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:
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. 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!