Recipe Image

Chocolate-Peppermint Energy Balls

  • 15 m
  • 15 m
Adam Hickman
“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.”

Ingredients

    • 8 ounces dried pitted dates (about 1¾ cups)
    • ⅔ cup rolled oats (see Tip)
    • ½ cup creamy peanut butter
    • 1½ ounces dark chocolate (70% cacao)
    • ½ teaspoon salt
    • 4 candy canes

Directions

  • 1 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.
  • 2 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.
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