Snicker Date Balls

Ingredients

• 1 cup Pitted Medjool dates (Packed)
• 1 cup Unsalted peanuts
• 0.25 cup Shredded coconut (Optional)
• Salt (A pinch)
• 1 tsp Vanilla extract
• 1 cup 70% dark chocolate chips (Melted, for coating)
• Peanuts (Crushed, for topping; approximately 15 g)

Steps

1. 1

   Line a plate or small baking sheet with parchment paper. Have a food processor, a bowl of melted dark chocolate, and the crushed peanuts ready for coating and topping.

2. 2

   Add the pitted Medjool dates, unsalted peanuts, optional shredded coconut, salt, and vanilla extract to the food processor. Process in pulses, scraping down the sides as needed, until the mixture breaks down into a cohesive, sticky dough. It should hold together when pressed between your fingers.

3. 3

   Scoop out portions of the date-peanut mixture and roll them between your palms into bite-sized balls. Place the balls on the prepared parchment.

4. 4

   Dip each date ball into the melted 70% dark chocolate. Turn it with a fork or dipping tool until fully coated, then allow excess chocolate to drip off.

5. 5

   Transfer each coated ball to the parchment and immediately sprinkle the top with crushed peanuts before the chocolate sets.

6. 6

   Refrigerate the date balls until the chocolate is firm, about 30 minutes. Serve chilled or let them stand briefly at room temperature before eating.

Notes

The coconut is optional. Store the finished date balls in an airtight container in the refrigerator; chilling helps keep the chocolate coating firm.

Nutrition per serving

• dessert
• snack
• no-bake
• healthy treat
• vegetarian
• gluten-free
• make-ahead
• chocolate