Main Course
Supercharged Powerballs
These are the kind of snack that work hard for you — naturally sweet dates, peanut butter, oats, seeds and dark chocolate come together in a rich, fudgy little powerball. Perfect for keeping in the fridge for a grab-and-go snack when you want something satisfying without reaching for ultra-processed options.
This is intentionally a little bit of an open recipe, as different brands of dates, peanut butter, oats and protein or cacao powder can affect the texture. Taste as you go and add the reserved date water gradually — you want a soft, fudgy mixture that holds together without becoming sticky. For the best texture, use room-temperature peanut butter and good-quality dark chocolate for coating. If the mixture feels too sticky to roll, chill it for 15 minutes first. Slightly damp hands make rolling much easier, and each ball should weigh around 25–30g before coating.
Ingredients
- 200 g soft dates pitted
- 50 - 75 ml hot water
- 65 - 75 g peanut butter
- 75 g porridge oats blitzed to a finer texture
- 30-40 g dark chocolate 70%, finely chopped
- 20 g mixed seeds
- 1 g sea salt
- 5 g vanilla extract
- 10 g cacao powder or protein powder
- 100-120 g dark chocolate for coating
- Flaky sea salt to finish
Method
- Soak the dates. Place the dates in a bowl and cover with the hot water. Leave to soften for 10–15 minutes.
- Blend. Drain the dates, reserving the soaking liquid. Add the dates to a food processor with approximately half of the reserved water and blend until smooth.
- Build the mixture. Add the chopped dark chocolate, peanut butter, blitzed oats, mixed seeds, sea salt, vanilla and cacao or protein powder.
- Blitz until smooth. Process for 2–3 minutes until you have a thick, smooth mixture. Check the consistency — it should be soft and fudgy but firm enough to roll. Add a little more of the reserved date water, a teaspoon at a time, if the mixture feels too dry.
- Roll. Divide the mixture into 15 portions, approximately 25–30g each before coating. Roll into balls with slightly damp hands and place on a sheet of parchment paper.
- Coat in chocolate. Melt the coating chocolate gently. Dip each powerball into the chocolate, allowing any excess to drip off, then place back onto the parchment.
- Finish. Sprinkle with a little flaky sea salt while the chocolate is still melted.
- Chill. Refrigerate for at least 1 hour to set.
Storage
- Keep refrigerated for up to 1 week. They can also be frozen for up to 3 months. For the best texture, serve slightly chilled.
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