To emulate a Crunch Bar, we packed this energy ball with crispy puffed brown rice cereal inside a milk-chocolaty, chewy center. A dark-chocolate drizzle adds more intense chocolate flavor. Cashew butter has a mild, neutral flavor that doesn’t overpower the other ingredients, but you can substitute any nut butter if you prefer.
Crunch Bar–Inspired Energy Balls
To emulate a Crunch Bar, we packed this energy ball with crispy puffed brown rice cereal inside a milk-chocolaty, chewy center. A dark-chocolate drizzle adds more intense chocolate flavor. Cashew butter has a mild, neutral flavor that doesn’t overpower the other ingredients, but you can substitute any nut butter if you prefer.
Ingredients
- 11 ounces pitted Deglet Noor dates about 2 cups
- 2½ cups old-fashioned rolled oats
- ½ cup unsalted unsweetened cashew butter
- ⅓ cup reduced-fat plain strained Greek-style yogurt
- 3.9- ounce package chocolate instant pudding mix
- 4 teaspoons vanilla extract
- ½ teaspoon salt
- 2 cups puffed brown rice cereal plus more for garnish
- 4 tablespoons dark chocolate chips
Instructions
- Place 2 cups dates in a medium heatproof bowl; cover with boiling water. Let stand until softened, about 10 minutes. Drain well.
- Pulse the drained dates in a food processor until coarsely chopped, about 5 (1-second) pulses. Add 2½ cups oats, ½ cup cashew butter, ⅓ cup yogurt, 1 (3.9-ounce) package pudding mix, 4 teaspoons vanilla and ½ teaspoon salt; process until a thick paste forms and the oats are chopped into small pieces, about 30 seconds to 1 minute, stopping to scrape down the sides as needed. Transfer the mixture to a large bowl; gently fold in 2 cups puffed rice by hand until evenly combined.
- Roll about 1 tablespoon date mixture into a ball; place on a parchment-paper-lined baking sheet. Repeat with the remaining date mixture.
- Microwave 4 tablespoons chocolate chips in a small microwave-safe bowl on High in 30-second intervals, stirring between each interval, until melted, 1 minute to 1 minute, 30 seconds. Spoon the chocolate into a small zip-top plastic bag; cut a ¼-inch hole in the corner. Drizzle the balls with the melted chocolate; garnish with puffed rice, if desired. Refrigerate, uncovered, until the chocolate is set, about 5 minutes.
