I originally published this recipe in 2014, right before running my second half marathon. When I go back and redo old pictures, I usually keep the blog post and just replace the outdated pictures. But for this recipe, the blog post didn’t apply anymore. I’ve run 12 half marathons and a full marathon since then, so I’ve learned so much about myself as a runner and a Dietitian.
What continues to make sense, though, are these Peanut Butter Pretzel Date Balls!! This quick 3-ingredient recipe is the perfect fuel for a tough workout. Why peanut butter, pretzels and dates? I’m so happy you asked!
Since carbs power you through the toughest of workouts, runners need more of ’em than the average gym-goer. Those carbs should come from something that is easy to digest and has plenty of natural sugar, like dates! Plus, a little bit of protein, like that found in peanut butter, provides long lasting energy. And the pretzels that surround these peanut butter date bites add some much needed sodium, which is a vital component of hydration.
If all of that isn’t enough, these bad boys taste great and are super portable. In other words, you can make them ahead of time and bring them with you wherever you’re going–out of town for a race or to the office for pre-workout fuel.
If you want more insider tips about fueling for running, make sure you sign up to receive info about The No-Brainer Nutrition Guide For Ever Running. It’s coming soon, and it’s packed full of amazing RD-approved sports nutrition info. Just click the pic below, and I’ll also send you a free copy of my Race Day Nutrition Pocket Guide!
Peanut Butter Pretzel Date Balls
Serving size: 2 balls
- 1/3 cup pretzels
- 1 cup pitted Medjool dates
- 2 tablespoons of peanut butter
Place pretzels in food processor and grind into crumbs. Set aside.
Add the dates and peanut butter to the food processor and grind until crumbly.
Using your hands, form the date and peanut butter mixture into small 2-3 inch balls (about the size of a ping-pong ball).
Once all the balls are made, roll them in pretzel crumbs and place on a parchment paper lined baking sheet or plate.
Refrigerate for about an hour.