Equipment
* optional
Ingredients
Base Mixture
- 200 g medjool dates, pitted
- 120 g mixed nuts, roasted
- 80 g creamy peanut butter, unsweetened
- 2 g kosher salt
Coating Options
- 30 g desiccated coconut, unsweetened
- 20 g cocoa powder, sifted
- 30 g crushed peanuts, finely chopped
Nutrition (per serving)
Method
Place the mixed nuts into the food processor and pulse until coarsely chopped.
Add the pitted dates, creamy peanut butter, and kosher salt to the food processor with the chopped nuts. Process continually until the mixture begins to clump together into a single sticky dough mass.
Scoop the dough and roll it firmly between your palms to form smooth, compact balls weighing approximately 20 grams each.
Place your chosen toppings into separate shallow bowls. Roll each energy ball in the toppings until completely and evenly coated, pressing gently so the ingredients adhere to the sticky surface.
Transfer the coated balls to a baking sheet. Chill in the refrigerator at 4°C/40°F for at least 30 minutes to firm the peanut butter and set the shape.
Chef's Notes
- For the best texture, always use fresh, plump Medjool dates. They contain the optimal ratio of moisture and sugar required to act as the primary binder for no-bake recipes.
- Lightly toasting your nuts before processing them releases their essential oils. This simple step dramatically deepens the flavor profile and adds a savory contrast to the sweet dates.
- Natural peanut butter works best here, but because its oil content varies by brand, you may need to adjust the moisture. Let your tactile senses guide you; the dough should feel like soft playdough.
- To create perfectly uniform portions, use a small spring-loaded cookie scoop to measure the dough before rolling.
Storage
Refrigerator: 2 weeks — Store in an airtight container to prevent drying out
Freezer: 3 months — Thaw at room temperature for 10 minutes before eating
