These chocolatey, no-bake snack balls are easy to make and irresistibly delicious! Once chilled, the outer layer forms a luscious chocolate shell, giving way to a sweet and salty filling of gooey caramel-like dates, creamy sunflower butter, and crunchy rice puffs. These crunch balls have every texture you could imagine!

This super simple and delicious recipe is a must-try! You won’t be able to stop eating these amazing chocolatey, crunchy snacks! Plus the only appliance you’ll need to make these is a food processor and a spatula!

Even though I have made these so many times they are still so delicious! It’s such an easy recipe yet all the different flavors are like an explosion of yumminess!

 

 

Ingredients:

Instructions:

If your dates are super hard you might want to soak them in some boiling water for 5-10 minutes.

Add your soft dates to the food processor and process until they turn into a big sticky ball! Scrape down the sides and pulse a few more times.

Next, add the sunflower butter, vanilla extract, flax seeds, sea salt, and cinnamon and process until it turns into a semi crumbly texture.

Now it’s time to add the crispy puffed rice! Pulse a few times, not too much so the puffed rice get completed blended.

Once you’ve blended all your ingredients, it’s time to roll the balls.

With clean hands, roll each ball into a ball a little smaller than the size of a golf ball. Place them on a plate and put them in the freezer to firm up while you melt the chocolate.

Chocolate Coating Time!

Meanwhile, you can easily melt the chocolate in the microwave! Just place the chocolate in a small microwave safe bowl, and microwave in 30 second increments, stirring in between each increment. Make sure to not get any water into the chocolate while it’s melting or it will start to clump up.

After melting the chocolate, get the crunch balls out of the freezer, it’s time to coat them in chocolate!

Have a second plate ready, lined with parchment paper for easy chocolate removal. This is optional but really helps with keeping the crunch balls intact when removing them from the plate!

Now, place each ball, one by one into the bowl of chocolate, rolling it around coating it in chocolate. Let it drip off a little bit or scrape the excess onto the side of the bowl, and place onto the lined plate.

Immediately after you get done coating the last ball, sprinkle each one with a pinch of flakey sea salt. It brings out the chocolate chip cookie vibe so much!

Finally, enjoy the amazing creation you have made. 🤎

I always eat one right away, then put the rest in the fridge for the chocolate to harden while I clean up!


If you try this recipe, I would be so happy if you would share this recipe with you friends, tag me on Instagram, or leave a review! Thank you so much!

Caramel Chocolate Crunch Date Balls with Flakey Sea Salt!

Print Recipe
Chocolate covered, sticky date caramel blended with creamy sunflower butter and crispy rice puffs for a perfect crunch!
Course Dessert, Snack
Keyword chocolate, chocolate dessert, healthy snack, latenight snack
Prep Time 15 minutes
Servings 16 balls (approximately)

Equipment

  • food processor

Ingredients

  • 1 Cup medjool dates
  • ½ Cup (heaping) sunflower butter or your favorite nut butter!
  • 2 Tbsp (heaping) flax seeds
  • 1 Tsp vanilla extract
  • ½ Tsp sea salt
  • ¼ Tsp cinnamon
  • 1 Cup crispy brown rice cereal
  • 1 Cup dark chocolate chips or chocolate bar for chocolate coating

Instructions

  • Place the pitted dates in a food processor and blend until a sticky ball forms.
  • Add sunflower butter, vanilla extract, flax seeds, sea salt, and cinnamon to the food processor. Blend until combined, occasionally scraping the sides to ensure everything is properly combined. The mixture should become crumbly; if its still a sticky ball, keep blending.
  • Next, add the crispy puffed rice and pulse a couple of times until incorporated, leaving some pieces of puffed rice intact.
  • Once everything is evenly distributed, it’s time to roll the balls. With clean hands, roll about two tablespoons of the mixture into a ball slightly smaller than a golf ball. You should get around 16-20 balls, depending on size preference. Place the balls onto a parchment-lined plate and chill in the freezer while you melt the chocolate
  • Melt the chocolate by microwaving it in a small microwave-safe bowl in 30-second intervals, stirring in between. Make sure no water gets into the chocolate so it doesn’t clump up. (You can also use the double boiler method for the chocolate.) It should only take about 1-2 minutes to melt (don’t overheat or the chocolate will burn).
  • Using a fork, dip each ball into the melted chocolate until fully coated. (You can drizzle chocolate on top instead, but coating is quick and thorough.)
  • After coating in chocolate, sprinkle a small pinch of flaky sea salt on top of each ball.
  • Enjoy one right away (to test how tasty they are), then put the rest in the fridge for about an hour to let the chocolate harden fully.