Soft, naturally sweet energy balls hiding a rich, melting heart of Manilea chocolate fleur de sel peanut butter. A no-bake recipe that’s as indulgent as it is nourishing — perfect as a snack, dessert bite, or post-workout treat.

Makes: 12–14 balls
Weight: approx. 20–25 g each

Ingredients

for the dough

• 150 g pitted Medjool dates
• 25 g oat flakes or almonds

for the filling

• 80 g Manilea chocolate fleur de sel (n°7)

for the coating

• 30–40 g pistachios, finely chopped

Preparation

1. prepare the peanut butter heart

• Using a teaspoon, place small dollops of peanut butter (about 5 g each) onto a plate or baking tray lined with parchment paper.
• Place in the freezer for at least 30 minutes, until firm.

2. prepare the dough

• In a food processor, blend the dates and oat flakes (or almonds) until you obtain a smooth, sticky dough.
• If needed, add 1 tablespoon of warm water to help the mixture bind.

3. shape the energy balls

• Take a small portion of dough (around 20 g) and flatten it gently in the palm of your hand.
• Place a frozen peanut butter insert in the center.
• Close the dough around it and roll gently between your hands to form a ball.

4. roll in pistachios

• Roll each ball in the chopped pistachios, pressing lightly so they adhere evenly.
• Repeat with the remaining dough.

Storage

• Store in an airtight container in the fridge for up to 5 days.
• For an extra-molten heart, let the balls sit at room temperature for a few minutes before enjoying.