Ingredients
6 Medjool dates, pitted
45g roasted peanuts
2 heaped tablespoons of smooth peanut butter
1 ½ tablespoons of oats
2 teaspoons of cacao powder
method
Place the dates in a food processor and pulse until they form a smooth paste. Place the rolled balls into the fridge for around 1 hour before serving, and then store in an air-tight container. Take a tablespoon of the mixture and roll into a ball.
Cacao and peanut is such an incredible combination, and it works amazingly here to add a chocolatey richness.
Next add in the oats, peanut butter, cacao powder and peanuts and pulse again until they are really well combined.
Take a tablespoon of the mixture and roll into a ball.
Continue doing this until the mixture has finished.
Place the rolled balls into the fridge for around 1 hour before serving, and then store in an air-tight container.
Cacao and peanut is such an incredible combination, and it works amazingly here to add a chocolatey richness.

Can I omit the honey/sugar? I don’t recommend it. The sugar feeds the yeast and without it, the crust will not taste as pleasantly yeasty. The finished result won’t be as tender, and it will have fewer small air pockets.
Can I make this dough ahead of time? Technically yes, you can refrigerate and bake it within a few days (wrap the dough balls in lightly oiled plastic wrap). However, this dough is designed to be easy and quick. It’s ready in under 15 minutes and truly tastes best when it’s baked right away.

Pizza Dough
I’ve received quite a few questions about this dough recipe over the years. In short, this dough is best made as directed and used right away!

Can I use regular active yeast? Can I leave out the yeast altogether? I don’t recommend it. This recipe is really designed for instant/rapid rise yeast. With regular active yeast, or without yeast altogether, the crust is more crisp and cracker-like with fewer air bubbles. Basically, it’s just not as good.