INGREDIENTS
Servings: 12-14 protein balls
Dry Mix:
- 12 Medjool dates
- ½ cup rolled oats
- ¼ cup desiccated coconut
- ¼ cup raw almonds
- ¼ cup raw cashews
- ¼ cup sunflower kernels
- ¼ cup pepitas
- ¼ cup chia seeds
- ¼ cup flaxseeds
- Pinch of natural salt
- 60g ‘Chocolate’ protein powder
- 25g raw cacao butter (melted)
- 1 tbsp coconut oil
- 1 tbsp Pure Maple Syrup or sweetener of choice
- 1 tbsp unhulled tahini or nut butter of choice
Coating:
- 2 tbsp cacao powder
METHOD
- In a large mixing bowl deseed the Medjool dates, add all Dry Mix ingredients and mix together.
- Then place in a high-speed blender on speed 6 for 10 seconds. You want the mixture crumbled but still chunky.
- Add Wet Mix ingredients, then on reverse setting blend for 20 seconds on high, scraping down the sides and until well combined.
- Empty the blender bowl mixture, back into the large mixing bowl and compress and roll into balls. Roll balls in cacao powder coating. Place into storage containers and refrigerate. Best served chilled or at room temperature.
