Mornflake Superfast Oats are a source of wholegrain and protein.
We carefully cut the oats into three before gently rolling them. The smaller oat flakes absorb the water or milk quicker, making them cook superfast, perfect for smooth and creamy porridge oats.
9 medjool dates, destoned
100g (1 cup) pecans
70g (½ cup) almonds
50g (½ cup) Mornflake Superfast oats
1 tsp cinnamon
½ tsp vanilla
¼ tsp nutmeg
Pinch of salt
50g (¼ cup) dark chocolate, melted
Put the medjool dates, pecans, almonds, oats, cinnamon, vanilla, nutmeg and salt into a food processor and process until a smooth dough forms.
Roll 20g of dough into a small ball and place on a plate. Repeat this step with the rest of the dough.
Drizzle the melted dark chocolate over half of the pecan pie energy balls and place in the fridge to set.
Store the balls in an airtight container in the fridge or freezer until ready to eat.