Homemade Chocolate Candies with Dates, Nuts and Puffed Rice

These homemade chocolate candies are crisp from the puffed rice, luxuriously chewy from the dates, and deeply aromatic thanks to a mix of toasted nuts. No baking required: just a few simple steps, and you have a handsome box of candies ready for tea or gifting.

Ingredients

• Chocolate, dark or milk — 200 g (7 oz)
• Pitted dates — 6–8 pcs.
• Nuts, such as walnuts, hazelnuts, pistachios — 70–80 g (2.5–2.8 oz)
• Peanut butter — 2 tbsp
• Puffed rice, or crispy rice cereal — 30–40 g (1–1.4 oz)

Step-by-Step Recipe

1. Finely chop the chocolate. Melt it over a double boiler or in the microwave in 20–30 second bursts, stirring each time until smooth.
2. Remove the pits from the dates and chop them finely.
3. Toast the nuts lightly in a dry skillet for 3–4 minutes, just until fragrant. Let cool, then coarsely chop.
4. In a bowl, combine the dates, nuts and puffed rice. Add the melted chocolate and peanut butter, then mix thoroughly until evenly combined.
5. Spoon the mixture into silicone muffin or candy molds, pressing down with a spoon to eliminate air pockets.
6. Chill in the refrigerator or freezer until fully set, about 30–40 minutes, then carefully unmold the candies.

Nutrition Facts (per 1 candy, about 12 total)

Calories	≈ 190 kcal
Protein	≈ 3 g
Fat	≈ 11 g
Carbohydrates	≈ 20 g
Fiber	≈ 2 g
Sugar	≈ 15 g
Sodium	≈ 20 mg

Tips and Variations

• Texture: if you like firmer candies, reduce the puffed rice to 20–25 g (0.7–0.9 oz); for extra crunch, add up to 50 g (1.8 oz).
• Nuts: almonds, cashews or pecans all work beautifully. Mix and match for a more layered flavor.
• Chocolate: dark gives a more pronounced bittersweet edge, while milk chocolate keeps the finish softer and sweeter. You can use half and half.
• Dairy-free and vegan option: use dark chocolate with no dairy ingredients and unsweetened peanut butter.
• No molds: spoon the mixture onto a parchment-lined baking sheet into small clusters, then chill until set.
• Storage: keep in an airtight container in the refrigerator for up to 10 days, or in the freezer for up to 2 months. Before serving, let stand at room temperature for 5–10 minutes.

Frequently Asked Questions

What can I use instead of puffed rice?

Rice Krispies, corn flakes, plain crunchy granola, or crushed wafer cookies will all work. Choose a neutral-tasting option.

Can I make these without peanut butter?

Yes. Substitute almond butter, cashew butter, or tahini. In a pinch, add 1 tbsp coconut oil for a more supple mixture.

Why does chocolate sometimes look dull, and how can I avoid it?

Do not overheat the chocolate: melt it over low heat and stir often. Keep water and steam away from it. For a glossy finish, you can temper the chocolate, but it is not necessary for this recipe.