Main Course
Supercharged PowerBalls
Fudgy, feel-good energy bites made with dates, peanut butter, oats, and dark chocolate — naturally sweet, high in protein, and packed with good fats. Dipped in rich 70% dark chocolate and finished with Irish sea salt, they’re the perfect wholesome snack for pre/post-workout, lunchboxes, or an afternoon boost.
Each ball should weigh approximately 25-30g before coating. I have purposefully kept this recipe a bit “open” as the brand or type of each product really does have an impact on this recipe. So you will have to taste as go and add water gradually so they are not too dry. • Keep the mixture cool while rolling to prevent sticking • If mixture becomes too sticky, refrigerate for 15 minutes before rolling •Dampen your hands a little before rolling. Roll onto parchment paper. • Use room temperature peanut butter- the good stuff • Use high-quality dark chocolate for coating ( the one in the red packaging (200g) from Lidl or maybe Aldi but I think Lidl is EXCELLENT. Perfect for: • Pre or post-workout snack • Afternoon energy boost • Healthy dessert alternative • Lunchbox treat
Ingredients
- 200 g dates
- 65-75 g whole peanut butter
- 75 g rolled oats
- 30-40 g 70% dark chocolate chopped up for mixture
- 15-20 g mixed milled seeds
- 1 g sea salt
- 5 g vanilla extract
- 10 g cacao / cocoa / chocolate protein powder
- 100-120 g 70% dark chocolate
- Irish sea salt for sprinkling
- 50-75 ml hot water
Method
- Soak the dates in the hot water ( just off the boil ) until soft (approximately 10-15 minutes)
- Drain dates, reserving the soaking liquid
- Blend the dates & about half the water until smooth in a food processor
- Chop up the dark chocolate and add in to mixture in the food processor.
- Mix in the peanut butter, oats, milled seeds, salt, vanilla and cocoa/cacao/ chocolate protein powder . Blitz until well combined and very smooth. Go for a few minutes.
- Stop, have a taste and check the texture. If mixture is too dry, add more reserved date liquid at a time. ( I usually use it all, sometimes even a bit more, this is the key to the texture)
- Roll into 15 evenly-sized balls
- Melt the dark chocolate for coating.
- Dip or roll balls in melted chocolate
- Sprinkle with sea salt
- Refrigerate until set (about 1 hour)
STORAGE:
- Keep refrigerated for up to 1 week
- Can be frozen for up to 3 months
- Best served slightly chilled
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