Get access to everything we publish when you sign up for Outside+.
MAKE AHEAD: Once bites are set, transfer to a resealable freezer bag or covered container and freeze up to one month. Thaw for 5 to 10 minutes before serving.
- Bring a kettle of water to a boil. To a medium heat-proof bowl, add dates. Add boiling water to cover. Set aside for 5 minutes. Remove dates from water with a slotted spoon and reserve 2 tbsp of the soaking water; discard remaining water.
- Meanwhile, to a food processor, add rice cereal, oats, flour and salt. Process into fine crumbs. Transfer mixture to a medium bowl.
- To food processor, add dates, reserved soaking water, peanut butter and honey. Process until smooth. Add vanilla and process until combined.
- Return cereal mixture to food processor and process on high until a soft, sticky dough forms, about 30 seconds.
- Using a small cookie scoop or a spoon, scoop 1-tbsp portions of dough and roll into round balls with hands. Place on a parchment-lined baking sheet. Cover and freeze until firm, about 2 hours.
- Using a double boiler or a heat-proof bowl over simmering water on low, melt chocolate and coconut oil, stirring until smooth; keep heat at lowest setting. Remove peanut butter balls from freezer. Working with one at a time, gently dip in chocolate mixture with a spoon. Let excess drip off, and transfer to a parchment-lined baking sheet. Refrigerate until set, about 30 minutes.
- Serving Size 1 ball
- Calories 98
- Carbohydrate Content 12 g
- Cholesterol Content 0 mg
- Fat Content 5 g
- Fiber Content 2 g
- Protein Content 2 g
- Saturated Fat Content 2 g
- Sodium Content 30 mg
- Sugar Content 8 g
- Monounsaturated Fat Content 0 g
- Polyunsaturated Fat Content 1 g