Peanut Butter Stuffed Energy Balls

Ingredients

• 10 pitted Medjool dates
• 1/3 cup salted dry-roasted peanuts plus 1 tablespoon finely chopped, divided
• 1/4 cup smooth natural peanut butter plus 3 3/4 teaspoons, divided
• 1 tbsp cocoa powder
• 2 tbsp cocoa nibs

Instructions

1. Place dates in a small bowl. Cover with hot water; soak until softened, 5 to 10 minutes. Reserve 1 tablespoon of the soaking water; drain the dates and set aside.
2. Pulse 1/3 cup peanuts in a food processor until coarsely chopped, about 8 pulses. Add the drained dates, 1/4 cup peanut butter, cocoa and the reserved soaking water; process until dough forms and pulls away from sides, about 30 seconds. Transfer the mixture to a small bowl. Stir in cocoa nibs until evenly distributed. Cover and refrigerate for 15 minutes.
3. Spoon 1 scant tablespoon date mixture onto a clean working surface; gently press into a 2-inch round (about 1/8-inch thick). Spoon 1/4 teaspoon peanut butter in the center of the round. Carefully pinch the date mixture around the peanut butter to seal; roll between your palms to form a smooth ball. Place on a serving plate. Repeat the process with the remaining date mixture and peanut butter. Sprinkle the balls with the remaining 1 tablespoon finely chopped peanuts. Cover and refrigerate until firm, at least 1 hour. For longer storage, transfer to an airtight container and refrigerate for up to 1 week.