Coated Chocolate Protein Balls

Thu, 27 July 2023

Ingredients

250g pitted dried dates

3 Tbsp Peanut Butter or Almond Butter

100g dark chocolate

1 Tbsp chia seeds

160g gluten-free rolled oats

Method

1. To start, in a food processor pulse pitted dates until they’re in small pieces or it forms a ball.

2. Then, add the porridge oats, chocolate, chia seeds and peanut butter and pulse or mix until combined. You want there to be consistently small pieces but not be overly processed.

3. After that, carefully roll into 1-inch balls, using the warmth of your hands to mould them together. Should yield 14-15 balls depending on how large or small you mould them.

4. Finally, place them in the fridge or freezer for 15 minutes. They will keep fresh in an air-tight bag or container for up to a week. Freeze for longer term storage.

5. After moulding and refrigerating for at least 15 minutes maybe consider rolling the finished balls in designated coconut, melted chocolate, or mixed chopped nuts. You will need approximately 200g of each and you can mix and match the coatings.