An easy energy snack, these almond chocolate peanut butter balls are freezer-friendly, no-bake and naturally vegan. Perfect for Christmas gift-giving or a New Year’s Eve party!
These are free from refined sugar and only contain ingredients that are good for you!
How to make energy balls with chocolate
You will need:
- Medjool dates
- Almond flour
- Peanut butter
- Coconut oil
- Dark chocolate chips
- Almond flakes
- Sea salt flakes
Kitchen utensils and gadgets:
- Food processor
- Spatula
- Cutting board and knife
- Baking sheet – A small one is perfect (a quarter sheet)
- Baking parchment paper
- 2 forks
- Saucepan and a bowl – to melt the chocolate
- Scale – optional
Make the almond peanut butter balls – process dates, almond flour and peanut butter in the food processor. It will look like “breadcrumbs” and that is perfect. Take some of the mixture and roll into a ball.
I prefer them smaller rather than larger, so they weight about 15-20 grams each. This is less than an ounce so weighing in grams is easier. You don’t need a scale though. Just divide the mixture into about 20 pieces and roll each piece into a ball.
Chill – You want them to be cold. That way the melted chocolate firms up faster. So, throw them in the freezer (yes, freezer!) for 20-30 minutes.
Coat in chocolate – When the chocolate you are using is too thick, add coconut oil.
Top with crushed almond flakes or sea salt flakes or a combo of these. I also like to sprinkle them with edible lavender (I got inspired by a chocolate-covered dates recipe).
Set – Either let it set at room temperature or in the fridge.
Drizzle chocolate over. This is optional but it makes the chocolate truffles look so pretty.
Set again and serve.
FAQ
Yes, you can.
Almond peanut butter chocolate balls can be stored in the fridge for a week or freezer for up to 1 month.
It is possible, but you will probably need to use twice as much. Also, these dates are often firm which can change the texture of the energy balls. You might need to add more peanut butter just so it all blends nicely together.
Julia’s tips:
- If you have a cold room in your house where you can leave the balls to harden, use it. Setting of the chocolate might take longer than in the fridge, but it is worth it. When the chocolate balls are refrigerated to set, then taken out, they will start sweating. This is a normal thing but if you want to avoid it, let the chocolate set at a room temperature or in a colder room.
- I used store-bought almond flour. Almond flour is made of blanched almonds (without skin). You can also use whole almonds (unsalted) that you grind yourself.
- These peanut butter balls are easy to make. The level of moisture of these peanut butter balls can vary. This depends mainly on the type of peanut butter used (some are more liquid than others) and on the softness of dates. In general, the Medjool dates are very soft.
- Wooden skewer or toothpick can also be used to pick the chocolate truffle from the melted chocolate.
More Christmas snack recipes you might like to try:
- Rudolph Celery Snacks – Something for kids.
- Chocolate Covered Cranberries – For snacking or part of a charcuterie board!
- Chocolate Covered Orange Peels – Delicious and easy to make! Plus, these make a great edible Christmas gift.
Almond Chocolate Peanut Butter Balls
Ingredients
- 12 Medjool dates (pecks removed, see note 1)
- 1 cup almond flour (100 grams)
- ⅓ cup smooth peanut butter (75 grams)
- 1 cup dark chocolate chips (see note 2)
- 1 tablespoon almond flakes
- 2 teaspoons coconut oil (see note 3)
- sea salt flakes (to taste, see note 4)
Instructions
- Process the dates, almond flour and peanut butter in a food processor until it looks like “breadcrumbs”. Take some of it between your fingers and press. If it stays together, then it is the right consistency. If not, you might need to add slightly more peanut butter.
- Roll into about 22 balls. Place onto a small baking sheet that fits in your freezer. Transfer it to the freezer for 15-20 minutes.
- Meanwhile: Roughly chop the almond flakes. Melt the chocolate chips in Bain-Marie (place a glass bowl over a small-medium pot of simmering water). If too thick, add 2 teaspoons coconut oil.
- Dip each ball in melted chocolate and take them out using 2 forks. I lift the ball with one fork and transfer carefully onto the other. That way the excess chocolate drips off better.
- Place onto the same baking sheet, sprinkle with salt flakes (if using) and chopped almonds. Repeat with the rest. Let the chocolate set in a cold room or in the fridge.
- Finally, using a fork, drizzle some extra chocolate over. Again, let set.
- Enjoy!
Notes
- Medjool dates are large and very juicy/sticky. These are the best to use. Now, you can use the smaller ones – like Deglet Noor if you want to. Just note that you will probably need double the amount or even a little more. Also, they are harder so you might need to soak them in warm water for 15 minutes or so.
- I used dark chocolate with 70% cocoa content. You can also use chocolate with less cocoa content, or milk if you are not allergic to dairy or vegan.
- Coconut oil is to make the chocolate thinner. You can omit it or add to the balls if you find the mixture dry.
- Sea salt flakes are completely optional.
- You can omit dipping the energy balls in chocolate completely.
- These balls will last up to a week in an airtight container in the fridge or up to 1 month in the fridge (in an airtight container).
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