Description
Delicious and easy-to-make Snickers Balls that combine the natural sweetness of Medjool dates, creamy peanut butter, crunchy peanuts, and rich dark chocolate. These no-bake energy bites are perfect as a healthy snack or treat, blending wholesome ingredients into a sticky, caramel-like batter coated in smooth melted chocolate.
Ingredients
Base Mixture
- 1 cup Medjool Dates (about 12-14 pitted)
- 1/2 cup Rolled Oats
- 1/4 cup Peanut Butter
- 1/3 cup Roasted Salted Peanuts
- 1 teaspoon Vanilla Extract
- 1 pinch Salt
Coating
- 3/4 cup Dark Chocolate Chips
- 2 teaspoons Olive Oil (divided, 1 tsp for dough hands, 1 tsp for chocolate melting)
Instructions
- Prepare the work surface: Line a plate with lightly oiled parchment paper and set aside to place the finished balls later.
- Soften the dates: Place the Medjool dates in a bowl and cover them with boiled water. Let them soak for 5 minutes to soften the dates for easier blending.
- Drain dates: Drain the soaked dates over a sieve and gently press with your hand to remove excess water. Transfer them into the bowl of a food processor fitted with the S-blade.
- Add remaining base ingredients: Add rolled oats, peanut butter, vanilla extract, roasted salted peanuts, and a pinch of salt to the food processor with dates.
- Blend the dough: Pulse the food processor at high speed in 3 to 4 intervals, about 20 seconds each. Scrape the sides with a rubber spatula between pulses. Continue until the mixture forms a sticky, caramel-like dough.
- Oil hands for rolling: Lightly oil your hands with about 1 teaspoon of olive oil to prevent the dough from sticking while shaping the balls.
- Form balls: Scoop about 1 1/2 tablespoons of the dough and roll it between your palms to form a smooth ball. Place each on the prepared parchment paper. Repeat to make 10 balls.
- Chill the balls: Refrigerate the formed balls to firm up while preparing the chocolate coating.
- Melt chocolate: In a microwave-safe bowl, combine dark chocolate chips and 1 teaspoon olive oil. Microwave in 30-second bursts, stirring between each, until fully melted and smooth.
- Coat the balls: Using a fork, dip each chilled ball into the melted chocolate, coating it completely. Hold it above the bowl for a few seconds to let excess chocolate drip off, then place it back onto the parchment paper.
Notes
- Soaking the Medjool dates softens them, making blending easier and yielding a smoother dough.
- Using olive oil on your hands and in the chocolate helps prevent sticking and promotes a smooth coating.
- Refrigerate the balls before dipping to ensure they hold their shape better.
- Store finished Snickers Balls in an airtight container in the refrigerator for up to one week.
