Chocolate, peanut date bars
Sticky, nutty and packed with chocolate, these are the ultimate pick-me-up. Try them frozen in summer with flaky salt – it’s a total game-changer
Sweet and salty date power balls
Serves 16 - 18
Easy
Prep:
Cook:
plus chilling
Pure, natural ingredients such as dates, chia seeds and crunchy corn combine to make these energy-packed snack balls.
Skip to ingredients
- 12 medjool datespitted
- 120g crunchy peanut butter
- 125g vanilla protein powder
- 80g chia seeds
- 125g porridge oats
- 75g salted crunchy cornroughly chopped
- 50g 85% cocoa dark chocolatechopped into small pieces
Nutrition: per serving (18)
- kcal165
- fat6g
- saturates2g
- carbs17g
- sugars8g
- fibre3g
- protein8g
- salt0.2g
Method
step 1
Put the dates in a heatproof bowl and cover with boiling water. Leave to soak for 5 mins. Reserve and set aside 2-3 tbsp of the soaking liquid, then drain the dates.
step 2
Blitz the dates in a food processor along with the peanut butter, protein powder and chia seeds until combined, adding the reserved soaking liquid 1 tbsp at a time to help with the blending – you may not need all the water, you’re aiming for a mixture that sticks together when pressed.
step 3
Transfer the mixture to a large bowl and stir in the oats and most of the salted corn. Mix until evenly distributed, then squeeze and scrunch with your hands. You may need a little more water to help it come together.
step 4
Wet your hands and portion the mixture into 16-18 balls – keeping your hands wet will make handling the sticky mixture much easier.
step 5
Put the balls on a lined baking sheet and chill in the fridge while you melt the chocolate.
step 6
Once melted, drizzle evenly over the balls and sprinkle with the remaining chopped salted corn. Set in the fridge for 5-10 mins, then transfer to an airtight container lined with some baking paper and kitchen paper – this helps to absorb excess moisture and keeps the corn crisper for longer. Will keep in the fridge for up to 10 days.
