Choc Crunch Bliss Balls
School holidays often mean one thing for parents: endless snack requests. These choc crunch bliss balls are here to save the day. Crispy on the outside, fudgy on the inside, and made entirely with real food ingredients, they’re the kind of snack you can actually feel good about serving. They’re fun for younger kids to help make (yes, expect a bit of mess), and satisfying enough for older children and teens who are constantly grazing. Best of all, they freeze beautifully — so you can prep a batch ahead and have a wholesome snack ready whenever hunger hits.
Dietary: VEG, DF, EF
Allergens: Wheat, Nut
Age group: 24 months+
Makes: 12
Prep: 15 mins (+ 50 mins refrigerating/freezing)
Equipment: High-speed food processor
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Ingredients
Adjust Servings
| 1 ¼ cups (250g) Medjool dates, pitted | |
| 2 tbsp (30g) oatmeal | |
| 2 tbsp (30g) chocolate protein powder (or swap for additional oatmeal) | |
| 2 tbsp (30g) cacao powder | |
| 1 ½ tbsp (30g) smooth peanut butter | |
| ½ -1 tbsp (10-20ml) reserved date water, or as needed |
COATING:
| 100g dark chocolate (>70%) | |
| 1 tsp (5ml) melted coconut oil | |
| 30g quinoa puffs or puffed grain of choice |
Directions
1.
Soak the dates in hot water for 5–10 mins. Drain and reserve 2 tbsp of the soaking water.
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2.
In a food processor, combine the soaked dates, oatmeal, protein powder (or extra oatmeal), cacao powder, and peanut butter. Blend until the mixture comes together into a soft dough.
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3.
Add a splash of the reserved date water (½ tbsp at a time) if the mixture is too dry.
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4.
Place mixture into the freezer for 15 mins before rolling into balls.
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5.
Scoop out tablespoon-sized portions and roll into balls with clean hands. Place them on a lined tray or plate.
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6.
Freeze the bliss balls for 20 - 30 mins to firm up before coating.
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7.
To make the coating, gently melt the dark chocolate and coconut oil together.
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8.
Stir in the quinoa puffs until evenly coated.
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9.
Using a fork or skewer, dip each bliss ball into the chocolate-quinoa mixture, rolling to coat. Let excess drip off before placing back on the tray.
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10.
Chill in the fridge for another 15–20 mins, or until the chocolate has hardened.
Enjoy the crunch!
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Notes
Storing leftovers: Store in an airtight container in the fridge for up to 14 days or freeze for up to 4 months.
Prep tips: If the balls are too sticky to roll, add some coconut oil to your hands.
Allergies: For a nut-free version: Swap peanut butter for seed butter or tahini. For a gluten-free version: Swap oatmeal for additional protein powder, almond meal or gluten-free oats.
Easy ingredient swaps: Swap quinoa puffs for puffed grains of choice or granola.
