Ingredients
Equipment
Method
- If your Medjool dates are not soft and pliable, soak them in warm water for about 10 minutes. Drain them thoroughly and remove the pits. This step is crucial for achieving a sticky, cohesive base.1 cup pitted Medjool dates
- In a food processor, combine the rolled oats, unsweetened cocoa powder, chocolate protein powder, chia seeds, and salt. Pulse a few times until the oats are slightly broken down.1/2 cup rolled oats, 1/4 cup unsweetened cocoa powder, 1/4 cup chocolate protein powder, 1 tablespoon chia seeds, 1 pinch salt
- Add the pitted Medjool dates, almond butter, and vanilla extract to the food processor with the dry ingredients.1 cup pitted Medjool dates, 2 tablespoons almond butter, 1 teaspoon vanilla extract
- Process the mixture until it starts to come together. It should be thick and slightly sticky, resembling a dough. You may need to scrape down the sides of the food processor a few times to ensure everything is well incorporated. If the mixture seems too dry, add another date or a teaspoon of water. If it’s too wet, add a tablespoon more oats or protein powder.
- If you're using chocolate chips or chopped nuts, add them now and pulse just a couple of times to distribute them evenly throughout the mixture without pulverizing them.1-2 tablespoons dark chocolate chips, 1 tablespoon chopped nuts
- Take about 1 tablespoon of the mixture and roll it between your palms to form small balls, roughly 1-inch in diameter. If the mixture is too sticky, lightly dampen your hands with water.
- Place the rolled Brownie Protein Balls on a plate or baking sheet lined with parchment paper. Refrigerate for at least 30 minutes to allow them to firm up before serving.
Notes
Store in an airtight container in the refrigerator for up to 1-2 weeks, or freeze for up to 2-3 months.
