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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: EatingWell.com, November 2019


Recipe Summary

15 mins
15 mins


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

2 energy balls
258 calories; protein 5.1g; carbohydrates 38.9g; dietary fiber 3.9g; sugars 27.5g; fat 10.3g; saturated fat 2.3g; cholesterol 2.5mg; vitamin a iu 44.8IU; folate 7.5mcg; calcium 24.6mg; iron 1.1mg; magnesium 30mg; potassium 252.3mg; sodium 199.4mg; added sugar 8g.

2 fat, 1 1/2 fruit, 1 other carbohydrate