No-bake chocolate bites made with oats, medjool dates, and flaxseed.
Ingredients:
servings
- Base:
- 7 Medjool dates, pitted (about **130 g / 1 cup**)
- 90 g raw **walnuts or hazelnuts** *(walnuts give a fudgier texture, hazelnuts a nutty twist)*
- 90 g **porridge oats** (quick oats, about **1 cup**)
- 3 tbsp **unsweetened cocoa powder** (for richness)
- 3 tbsp milled **flaxseed** *(adds fiber and structure)*
- 1½ tsp **vanilla extract**
- Pinch of **salt**
- 2–4 tbsp **water or espresso** *(add gradually — just enough to bring the dough together)*
- 6-8 tbsp water
- For Rolling:**
- 2 tbsp **finely chopped walnuts**
Instructions:
- 1.
1. **Blend the dry base**
- 2.
Add the nuts and oats to a food processor or blender. Pulse until finely crumbly.
- 3.
2. **Add the dates and flavour**
- 4.
Add dates, cocoa powder, flaxseed (if using whole, add alone to blender beforehand, you might have to blend a larger amount as it is easier to turn into flour) vanilla, and salt. Blend until the mixture starts to come together.
- 5.
3. **Add moisture & richness**
- 6.
Add 2 tbsp water/espresso, and a couple of tbsp of water. Pulse again. Add water until it forms a sticky dough that holds together when pressed.
- 7.
4. **Shape and coat**
- 8.
Roll into small balls. Coat in cocoa powder for a classic brownie truffle look, or in chopped nuts for crunch.
- 9.
5. **Chill**
- 10.
Refrigerate for **20–30 minutes** until firm or eat straight away
