PB & J balls

These guys were a real hit when I posted about them on the gram, and I can totally understand why. PB & J is just the best combo as we all know, and the combination of peanut butter ball with gooey jam oozing out is just too delicious for words. After I’d made these, not only did the online world get super excited but my brother, who I’d taken a care package too after his wife had given birth to my beautiful new niece, stated that they were the best things I’d ever made him. So I figured that was good enough feedback.

I’ve made them again just to double check they were still as amazing. They were. I’ve tried them with both raspberry jam as well as strawberry and I’m not sure which is better so might just need to keep making a batch of each. The chia jam is super easy to make, the recipe for it is actually in my book, or you can use some store bought chia jam instead. The brand I’ve used is called Cham, and is totally delish! It’s obviously a little cheaper to make your own but if you’re in a rush/want to try a new product then I thoroughly recommend!

Back to these balls now, I think once you’ve made them once they’re going to become a little bit of a staple in your life. You can freeze them too so they’re great if you need something to grab and go for a last minute snack. Also they’re a lovely surprise to give to other people…the look on their faces when they get to that delicious jammy centre is, well, priceless.


  • 1 cup medjool dates
  • 1 cup oats
  • 1/2 cup peanut butter
  • Pinch of Himalayan salt
  • Around 6 tbsp chia jam (I used a brand called Cham or there’s a recipe for three ingredient chia jam in my book!)
  • For the filling, spoon about 1 ttsp of chia jam into ice cube or chocolate moulds and leave to set overnight in the fridge.
  • To make the balls, simply pop the ingredients in a food processor and whizz until they form a big sticky ball. If it still seems a bit grainy, add water 1 tbsp at a time until it starts to stick together (it can depend on how sticky your dates are).
  • Take the chia jam out of the freezer and, working quickly, pop them out the moulds and make a ball around each one using the PB mixture.
  • Pop back in the freezer, or store in the fridge for upto a week in an airtight container.
  • Love, Mrs H xx
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