You had me at peanut butter… soft, crunchy, sweet, nutty, chocolatey … we make these nuggets of gold bite-sized so that we feel better about eating more of them! A word of advice - keep your Snickers Nuggets locked away in the freezer because if anyone sees them, they will completely disappear.

Makes approximately 30 small, bite-sized balls


Snickers Balls:

  • 1 cup almond meal
  • 1 cup pitted Medjool dates
  • 2 tbsp Nuttabutta
  • 1 tbsp rice malt syrup
  • 1 tsp chia seeds (optional)
  • 1/2 tsp vanilla powder
  • pinch of salt
  • 1/4 cup buckinis (or chopped almonds/ peanuts)


(*double the ingredients to make the chocolate coating extra thick!*)

  • 1/4 cup coconut oil melted
  • 1/4 cup cacao powder
  • 1/8 cup pure maple syrup
  • pinch of salt


  1. Start by placing the almond meal, chia seeds, vanilla powder and salt in a food processor and pulse until combined.
  2. Now add the Medjool dates, peanut butter and rice malt syrup. Process until it forms a soft crumble that can be formed into balls.
  3. Add the buckinis to the food processor and pulse until they are evenly distributed throughout the mix.
  4. Use your hands to roll the mixture into bite-sized balls.
  5. Place the balls in the freezer for 20-30 minutes to set. Meanwhile, make the chocolate.
  6. Using a whisk, mix all the chocolate ingredients together in a medium sized bowl until well combined. It should be very runny.
  7. Place the chocolate mix in the fridge only for a few minutes so it becomes slightly thicker (optional).
  8. Grab the bite-size balls out of the freezer and coat them with the chocolate.
  9. Place the Snickers Nuggets back in the freezer until ready to serve (always defrost for a few minutes before serving).

 Can be stored in the freezer for up to 6 months.

(Haha. Who are we kidding?)