These festive no-cook energy balls have all the flavors you love in peppermint-chocolate bark but in healthy snack form. Whip up a batch for an office or after-school treat, or take them along to a holiday cookie swap. The recipe is easily doubled or even tripled. Be sure to store the bites at room temperature rather than the refrigerator--the moisture from the fridge will melt the candy cane coating. Source:, November 2019

Adam Hickman


Ingredient Checklist


Instructions Checklist
  • Process dates, oats, peanut butter, chocolate and salt in a food processor until well blended, about 45 seconds. Divide the mixture evenly into 16 balls, about 2 tablespoons each.

  • Break candy canes into large pieces; place in the food processor. Process until very finely chopped, about 1 minute. Transfer to a medium bowl. Roll the balls in the crushed candy canes until well coated.


Tip: People with celiac disease or gluten sensitivity should use oats that are labeled "gluten-free," as oats are often cross-contaminated with wheat and barley.

To make ahead: Store in an airtight container at room temperature for up to 7 days.

Nutrition Facts

258 calories; 10.3 g total fat; 2.3 g saturated fat; 2 mg cholesterol; 199 mg sodium. 252 mg potassium; 38.9 g carbohydrates; 3.9 g fiber; 27 g sugar; 5.1 g protein; 45 IU vitamin a iu; 7 mcg folate; 25 mg calcium; 1 mg iron; 30 mg magnesium; 8 g added sugar;

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These are a great festive winter snack! Read More