Ingredients
Equipment
Method
Step-by-Step Instructions
- In a food processor, combine 1 cup of pitted Medjool dates and 1 cup of raw pecans. Pulse until you achieve a coarse sand texture, about 30 seconds.
- Add ½ cup of nut butter, ¼ cup of maple syrup, 2 tablespoons of melted coconut oil, and ¼ cup of cocoa powder. Process for 1-2 minutes until fully combined and form a cohesive dough.
- Gently fold in 1 cup of quinoa crisps and ½ cup of chocolate chips. Mix until just combined; avoid crushing the crisps.
- Form the dough into 1-inch balls and place on a lined plate. Ensure compact shape to prevent crumbling.
- Freeze the bites for at least 30 minutes to set and gain structure; store in a container if needed.
Nutrition
Notes
Store in an airtight container at room temperature for up to 1 week, or in the fridge for up to 2 weeks. For long-term, freeze in a single layer for up to 3 months.
