Moulde Ye Own Schweddy Balls: Quick Guide to Date-Potato-Chip No Bakes
Are They Yummy?
For this recipe, you will need the following items:
- 3 glass mixing bowls. Small, medium, and large.
- rubber spatula
- tray covered with parchment or wax paper
- grater for lemon zest
- 4 cups pitted dates, finely chopped
- 2 cups potato chips, crushed
- 2/3 cup coconut flakes, unsweetened
- 2 tsp lemon zest
- 2 TBSP almond or peanut butter
- 1/2 cup coconut flour
- 8 oz dark chocolate, (optional)
|Serving size: One ball|
|Calories from Fat||18|
|% Daily Value *|
|Fat 2 g||3%|
|Sugar 8 g|
|Sodium 50 mg||2%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
- Gather all materials and ingredients.
- Chop the dates. Take the pits out first if they're not already pitted. 16 whole dates will make approximately 4 cups when chopped, depending on their size. No worries, it doesn't have to be exact. Place the chopped dates in your large mixing bowl.
- Crush the potato chips while they're still in the bag. I used a one-third full bag. Savor this step; you know you've always wanted to crush the chips. Crush them like they're your high school gym teacher. For a healthier product, use baked potato chips. Place crushed chips into the large mixing bowl, with the dates.
- Toast the coconut flakes. Use a dry frying pan over medium-high heat. Put the flakes in the pan and toast them until the edges are golden brown. This will enhance the flavor of the whole recipe. Add the toasted coconut to the large mixing bowl.
- Zest two medium lemons into the large mixing bowl. The citrus flavor is an important counterpoint to the sweetness of the dates.
- Add the peanut or almond butter to the large bowl.
- Mix the ingredients in the large bowl with washed hands. The mixture should be sticky, naturally forming clumps as you knead it around. When all balls have been moulded, roll them in coconut flour using the small bowl. The flour will stick to the surface.
- Form the mixture into balls. Since we're not baking them, the size of the balls doesn't matter, so make them whatever size you like. Place the balls onto parchment-covered baking sheet.
- When all the mixture has been formed into balls, dump your coconut flour into the smallest bowl. Roll the balls in the flour; it will stick to the surface and create a dusty finish. Feel free to improvise here; if you don't want to use coconut flour, that's fine--any powder will work for this step.
- Once all the balls are powdered and back on the baking sheet, begin melting chocolate over low-medium heat on the stove. I like to do this by boiling water in a small pot, placing a glass bowl on the pot like it's a lid, and placing the chocolate in the bowl. The heat from the boiling water will melt the chocolate in the bowl without getting it too hot.
- Stir the chocolate with your rubber spatula as it melts. When all chunks have melted away, dip the bottom of each ball in the chocolate, and place them back on the parchment to cool.
- Allow chocolate to harden, and carefully peel balls off of parchment. Place them in the the storage container of your choosing. They should be stored in the fridge, unless you are planning to serve them right away.
- Clean up the mess, which should be minimal, and enjoy this salty-sweet ball of eccentricity!
More No-Bake Resources
Oh She Glows, and awesome website for healthy recipes:
No-bake Cakes, from One Green Planet:
No Bake Cookies with Minimalist Baker: