These Snickers energy balls are a playful, no-bake take on classic energy bites. They blend Medjool dates, oats, honey, and peanut butter into a soft, malleable dough, then finish with dark chocolate and crunchy peanuts for that familiar Snickers-like trio of caramel, peanuts, and chocolate. They’re easy to make, freeze well, and are perfect to keep on hand for quick snacks or an on-the-go treat.
We’ve been making energy balls since 2010, and these Snickers Energy Balls are one of our original favorites. Over time the recipe has been simplified so it requires fewer steps and common ingredients while keeping the same irresistible flavor profile. These are not exact replicas of a candy bar, but they capture the key elements—sweet, chewy dates acting as caramel, salted peanuts for crunch, creamy peanut butter, and a chocolate coating.
What you need for Snickers Energy Balls
- Medjool dates: Use soft, sticky Medjool dates for the best texture.
- Oats: Rolled oats are recommended, but quick oats will also work.
- Peanut butter: An all-natural, pourable “drippy” peanut butter gives the right consistency.
- Honey: Adds sweetness and helps bind the mixture.
- Dark chocolate: For coating and that finishing touch.
- Salted peanuts: For texture and flavor contrast—reserve some for topping.
Substitutions & variations
These energy balls are flexible. If you prefer or need to avoid peanuts, substitute almond butter or cashew butter. For the chocolate, semi-sweet or dairy-free chips work well. To make a vegan version, swap the honey for maple syrup and choose dairy-free chocolate. You can also increase or decrease the peanut amount to suit your preference.
FAQ
Soak dry dates in hot water for 10 minutes, drain, and then proceed. Soft dates make the dough easier to process and shape.
Yes. Any smooth, drippy nut butter will work; adjust liquid as needed if the texture changes.
They are naturally gluten-free if you use certified gluten-free oats.
Storage
These energy balls store best in the freezer. Place them on a baking sheet to freeze until firm, about 2 hours, then transfer to an airtight container or freezer bag and keep for up to 3 months. To enjoy, remove as many as you like and let them sit at room temperature for about 5 minutes before eating.
Snickers Energy Balls
By: Lee Funke
These Snickers Energy Balls combine oats, Medjool dates, chocolate, and peanut butter into chewy, chocolate-dipped bites. Prep time is about 30 minutes and yields approximately 24 balls.
Ingredients
- 2 cups rolled oats
- 1 cup Medjool dates, pitted (about 15–18)
- 1 cup all-natural, drippy peanut butter
- 1/2 cup honey
- 1/2 cup salted peanuts, divided (save some for topping)
- 6 oz (about 3/4 cup) dark chocolate chips
- 2 teaspoons coconut oil
- 1 teaspoon flaky sea salt
Instructions
- Place the rolled oats in a high-speed food processor and pulse on high for about one minute to form a coarse oat flour.
- Add the pitted Medjool dates, peanut butter, and honey to the oats. Process on high for 2–3 minutes, scraping the sides a few times, until a smooth, slightly sticky dough forms. If the dough is too wet, add 1–2 tablespoons more oats. If it’s too dry, add 1–2 teaspoons of water and process again.
- Remove about 1/3 cup of the salted peanuts and add them to the food processor. Pulse a few times so the peanuts break into small pieces—there should still be little chunks for texture.
- Using a 1-tablespoon scooper (or a tablespoon measure), portion the dough and roll each portion between your palms to form balls. Place them on a tray and set aside.
- Chop the remaining peanuts into small pieces to use as a topping.
- Combine the dark chocolate chips and coconut oil in a microwave-safe bowl. Heat in 20-second increments, stirring after each, until fully melted and smooth.
- Dip each ball halfway into the melted chocolate so it’s half coated. Immediately sprinkle the coated portion with the chopped peanuts and a pinch of flaky sea salt. Repeat until all balls are coated.
- Arrange the finished balls on a plate or baking sheet and transfer to the freezer for about 20 minutes, or until the chocolate is set.
- Store in an airtight container or freezer bag for up to 3 months. Thaw a few minutes at room temperature before serving.
Tips & Notes
- Use soft Medjool dates so they break down easily in the processor.
- A high-speed food processor yields the best texture; lower-powered machines may not create a smooth dough.
- Drippy, pourable peanut butter (natural style) gives the best consistency. If your peanut butter is thick, add a teaspoon or two of water or a little melted coconut oil to reach the right texture.
- Feel free to increase the amount of peanuts on top for extra crunch.
- This post was updated on August 30, 2023.
Nutrition (per ball, approximate)
Calories: 187 kcal, Carbohydrates: 22 g, Protein: 5 g, Fat: 10 g, Fiber: 2 g, Sugar: 13 g
Nutrition information is automatically calculated and should be used as an approximation.
Photography by: The Wooden Skillet