Step 1

Line a flat tray with baking paper and set aside.

Step 2

Place the chopped roasted almonds and the rolled oats into a bowl.

Step 3

Place the medjool dates into a blender and chop for 30 seconds or until small chunks remain.

Step 4

Add the chopped dates to the bowl.

Step 5

Place the vanilla extract, sea salt, honey and peanut butter into a microwave safe bowl.

Step 6

Melt together in 30 second bursts on 50% power for 2-3 minutes (stirring between each interval).

Step 7

Pour the liquid into the bowl and mix together until completely combined.

Step 8

Roll the mixture into tablespoon-sized balls and place onto the prepared tray.

Step 9

Place the tray into the fridge for 1-2 hours or until firm.

Step 10

Store in an airtight container in the fridge for 3-4 days (you can also freeze the balls).

Step 11

Line a flat tray with baking paper and set aside.

Step 12

Place the roasted almonds into the Thermomix bowl and roughly chop by pressing Turbo 3-4 times. Set aside in a bowl.

Step 13

Place the medjool dates into the Thermomix bowl and chop by pressing Turbo 8-10 times or until the dates resemble small chunks. Add the chopped dates to the almonds.

Step 14

Place the vanilla extract, sea salt, honey and peanut butter into the Thermomix bowl. Melt together for 3 minutes, 80 degrees, Speed 2.

Step 15

Add the rolled oats, dates and almonds to the Thermomix bowl and mix on Reverse Speed 3 for 10 seconds or until completely combined (use the spatula to help).

Step 16

Roll the mixture into tablespoon-sized balls and place onto the prepared tray.

Step 17

Place the tray into the fridge for 1-2 hours or until firm.

Step 18

Store in an airtight container in the fridge for 3-4 days (you can also freeze the balls).