Caramel Chocolate Crunch Date Balls with Flakey Sea Salt!
Chocolate covered, sticky date caramel blended with creamy sunflower butter and crispy rice puffs for a perfect crunch!
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.