Last year, I discovered that I know how to ride a bike. How could I not have known? Isn’t that something that you are supposed to remember even if you learned how to do it when you were younger?  Anyway, that discovery led me to my biking adventures this year. I got my first comfort bike, as it’s absolutely pretty red and a real head turner. I actually named it Little Red Riding Hood, I’m kind of fond of naming my things, I guess that’s why I have a strong attachment to them. I always find it difficult to let them go once it’s time to replace them.

Anyway, I had a blast riding my bike last summer. It was just 2 months ago but it felt like it had been years since summer happened. I guess that’s what happens when you get quite a lot of rain almost everyday, which is normal in Vancouver. This power ball is one of may favorite to go snack during those times when I was crazy going around the town biking.  I don’t go long distance but even for short distances, I made sure I have a little snack in my bag just in case I get hungry, which is almost for sure. I know it’s not summer anymore, but this power balls are not only for summer. I also like having it as breakfast to go, it’s always nice to have a little something in my purse especially during busy days.

I thought this Nutty Dates & Oats Energy Balls would be a nice addition to my grab and go treats like my Homemade Dates and Nuts Granola Bar, No Bake Fruits and Nuts Chocolate Bar, Dates and Oats Bar. They maybe small but there’s a lot of things going on with this treat. This recipe is very flexible and very forgiving, feel free to add more nuts and dried fruits just make sure it will still be shapeable into balls. You can make it into bars if you want an easier process. Sandwich the dates in between the oats and bake it in a small pan at 350F. You might need to adjust the baking time to make sure it doesn’t get over bake and dry. I say try minimum 15 minutes and adjust from there.

This power balls have a lot of texture from the smooth soft center, to the nice oats and decadent melted chocolate that slightly covers the surface. If you want, if will be even more a real treat if you dip the entire ball into melted chocolate. Oh hello chocolate goodness, can’t wait to try that myself. Let’s get started!

Date Filling Ingredients:

• 1 1/2  cup (360 ml) (200 grams) pitted dried dates
• 1/2 cup (120 ml) water
• Zest of 2 large oranges

Oatmeal Crust Ingredients:

• 1 cup (240 ml) (100 grams) old-fashioned rolled oats
• 1/2 cup (65 grams) all-purpose flour
• 1/4 cup + 2tbsp (80 grams) packed light brown sugar
• 1/4 cup unsweetened coconut
• 1/4 teaspoon baking soda
• 1/8 teaspoon salt
• 1/8 teaspoon ground cinnamon (optional)
• 1/2 cup (113 grams) cold unsalted butter, cut into small cubes. Recommended to put the cubed butter in the freezer for at least 1 hour.
• Chocolate Ganache
• 2 tbsp shredded coconut (sweetened or unsweetened)

Date Filling Instructions:

1. Place the pitted dates and water in a medium saucepan and cook over low heat, stirring occasionally, until the dates are soft and have absorbed most of the water (about 5 – 10 minutes).
2. Remove from heat and stir in the vanilla extract.
3. Let cool to room temperature and then puree in food processor until fairly smooth (a few lumps are fine). Set aside while you make the oatmeal crust.

Oatmeal Crust Instructions:

1. In the bowl of  food processor, place the oats, flour, sugar, baking soda, salt and ground cinnamon. Pulse to combine.
2. Then add the cold butter and pulse until the mixture is crumbly and just begins to come together.
3. Divide the crust into 10 equal portions. I used kitchen scale to do this, or you can just eye-ball it to be one the same size.
4. Fill the center of each portion with dates filling, then roll it into your palm to shape it into balls. Make sure no filling is sticking on the surface.
5. Chill in the refrigerator for at least 30 minutes.
6. Preheat oven to 350F, then bake for 20 minutes or until the crust is puff-up and browned. Set aside to cool.
7. Prepare Chocolate Ganache.
8. Dip each balls into the chocolate ganache and sprinkle top with shredded coconut. Chill in the refrigerator until the chocolate is set.

Make 10 balls (approximately 40-45 grams each). These will keep covered, in the refrigerator up to a week.

Enjoy! If you like this post, kindly click on the “Like” button below or leave me a comment. I would love to hear from you.♥

This power ball has a lot of texture which I liked a lot. The center is a pureed smooth dates and the wrapped in a processed oats then partially dipped with melted chocolate and sprinkled with shredded coconuts. It’s a small ball, but packed with good stuff in it. Try it to believe.

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Try it and let me know how is goes. Feel free to share this recipe and let’s get the community baking!♥