Peanut Butter Chocolate Snowballs

Name: Peanut Butter Chocolate Snowballs
Prep time: 20 min
Total time: 20 min
Yield: 20 - 26 Snowballs
Ingredients: 1 cup rolled oats; 1 cup unsweetened peanut butter; 1/3 cup raw cacao powder; 10 large pitted medjool dates; 1 tsp pure vanilla extract; 1/2 tsp sea salt; 1/2 tsp ground cinnamon; 2 to 3 Tbsp milk of choice**; 1/3 cup unsweetened shredded coconut

User Reviews

4.5

18 reviews

Excellent

Prep Time
20 mins
Total Time
20 mins
Servings
20 - 26 Snowballs
Calories
95 kcal
Course
Dessert
Cuisine
American

Peanut Butter Chocolate Snowballs

Tyler Espinosa

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These easy no-bake Chocolate Peanut Butter Snowballs are a fun and healthy treat for anyone to enjoy! Make them for every day eating or for special occasions to share with friends and family.

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Ingredients

Servings

1 cup rolled oats
1 cup unsweetened peanut butter
1/3 cup raw cacao powder
10 large pitted medjool dates 6.5 oz, 186g*
1 tsp pure vanilla extract optional
1/2 tsp sea salt to taste
1/2 tsp ground cinnamon optional
2 to 3 Tbsp milk of choice**

For Rolling:

1/3 cup unsweetened shredded coconut

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Instructions

Transfer the oats to a food processor and process until a flour forms.
Add the rest of the ingredients for the balls to the food processor and process until a thick and sticky dough forms. If need be, stop the food processor to scrape the sides several times to help it along.
Once all of the ingredients are combined, if the dough doesn’t press together easily, add 2 to 4 tablespoons of milk (you can use regular milk, oat milk, almond milk, etc.) and process again until you’re able to form balls easily out of the mixture.
Roll the snowball dough into 20 to 26 balls, creating whatever sizes you like. If you have a small cookie scoop, use it to make perfect 1-inch balls.
If desired, roll the balls in unsweetened shredded coconut (you will need to gently press the balls into the coconut to get it to stick) or roll balls in more cocoa powder.
Store balls in an airtight container in the refrigerator for up to 10 days, or store in the freezer for up to 3 months.

Notes

*If you use pitted deglet noor dates, you will need 20 to 24 dates, as they are much smaller then medjool dates. For the best results, use a kitchen scale to weigh the dates so you know you’re using the right amount. The stickiness and sweetness of the dates is important to the success of the recipe :)
**Add the milk only if necessary if the chocolate peanut butter mixture isn’t sticky enough to work with. You can use regular milk or a non-dairy milk of choice like almond milk, oat milk or coconut milk.