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.

Adam Hickman
Source:, 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

258 calories; protein 5.1g 10% DV; carbohydrates 38.9g 13% DV; exchange other carbs 2.5; dietary fiber 3.9g 16% DV; sugars 27.5g; fat 10.3g 16% DV; saturated fat 2.3g 12% DV; cholesterol 2.5mg 1% DV; vitamin a iu 44.8IU 1% DV; folate 7.5mcg 2% DV; calcium 24.6mg 3% DV; iron 1.1mg 6% DV; magnesium 30mg 11% DV; potassium 252.3mg 7% DV; sodium 199.4mg 8% DV; thiaminmg 4% DV; added sugar 8g.

Reviews (1)

Read More Reviews
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
These are a great festive winter snack! Read More