Soft, chewy date energy balls made with peanut butter, coconut, seeds and cranberries, then dipped in dark chocolate. No baking, naturally sweetened and perfect for make-ahead snacking.
Equipment
- Food processor
- Measuring spoons
- Mixing bowl
- Microwave-safe bowl or double boiler
- Airtight container
Ingredients
- 250g soft pitted dates
- 1-2 tsp water (if needed)
- 1 tbsp smooth peanut butter
- 2 tbsp desiccated coconut
- 2 tbsp seed mix
- 200g dark chocolate, for dipping
- 2 tbsp dried cranberries, chopped
Instructions
- Add the pitted dates to a food processor and blend until they form a sticky, thick paste, scraping down the sides a couple of times. If the mixture looks crumbly and won’t clump, add 1 tsp of water and blend again. Add the second teaspoon only if needed.
- Add the peanut butter, desiccated coconut, seed mix and chopped cranberries. Mix with a spoon until evenly combined. The mixture should hold together when squeezed.
- Scoop out a heaped teaspoon at a time and roll between your palms into balls. If the mixture sticks, dampen your hands slightly with water. Place on a lined tray or in a container and chill for about 1 hour.
- Melt the dark chocolate in a heatproof bowl over simmering water, stirring until smooth, or microwave in 20-second bursts, stirring between each. Let it cool for a minute.
- Drop each ball into the chocolate, turn to coat, then lift out with a fork and tap off the excess. Return to a lined tray.
- Sprinkle straight away with desiccated coconut, chopped peanuts or any topping you like, before the chocolate sets.
- Chill for 1 hour until the chocolate is firm, then they are ready to eat.
Notes
- Soak firm dates in hot water for 10 minutes and drain before blending.
- Undipped balls keep in the fridge for 2 days, so you can dip them later.
- Store dipped balls in the fridge for 1 week or the freezer for 3 months.
- Use dairy-free dark chocolate to keep them vegan.