Sweet and salty date power balls
- Jessica Marigliano-Barry
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Serves 16 - 18
Easy
Prep: 15 mins
Cook: 2 mins
plus chilling
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Pure, natural ingredients such as dates, chia seeds and crunchy corn combine to make these energy-packed snack balls.
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Chocolate, peanut date bars
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Energy balls
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Protein balls
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Try our sweet and salty date power balls, then discover our energy balls, healthy cookies, protein balls, fruit balls, nutty seedy breakfast bars and more healthy snacks.
After a few days the corn will soften and become chewier rather than crisp but they still taste amazing. Be sure to use a plant-based protein powder if you want to make these power balls vegan.
Sweet and salty date power balls recipe
Ingredients
Nutrition
-
12 medjool dates
pitted
-
120g crunchy peanut butter
-
125g vanilla protein powder
-
80g chia seeds
-
125g porridge oats
-
75g salted crunchy corn
roughly chopped
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50g 85% cocoa dark chocolate
chopped into small pieces
Nutrition: per serving (18)
- kcal165
- fat6g
- saturates2g
- carbs17g
- sugars8g
- fibre3g
- protein8g
- salt0.2g
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Method
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step 1
Put the dates in a heatproof bowl and cover with boiling water. Leave to soak for 5 mins. Reserve and set aside 2-3 tbsp of the soaking liquid, then drain the dates.
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step 2
Blitz the dates in a food processor along with the peanut butter, protein powder and chia seeds until combined, adding the reserved soaking liquid 1 tbsp at a time to help with the blending – you may not need all the water, you’re aiming for a mixture that sticks together when pressed.
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step 3
Transfer the mixture to a large bowl and stir in the oats and most of the salted corn. Mix until evenly distributed, then squeeze and scrunch with your hands. You may need a little more water to help it come together.
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step 4
Wet your hands and portion the mixture into 16-18 balls – keeping your hands wet will make handling the sticky mixture much easier.
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step 5
Put the balls on a lined baking sheet and chill in the fridge while you melt the chocolate.
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step 6
Once melted, drizzle evenly over the balls and sprinkle with the remaining chopped salted corn. Set in the fridge for 5-10 mins, then transfer to an airtight container lined with some baking paper and kitchen paper – this helps to absorb excess moisture and keeps the corn crisper for longer. Will keep in the fridge for up to 10 days.
More healthy snacks
Authors
Jessica Marigliano-Barry
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