Ingredients
Equipment
Method
- If your Medjool dates are slightly dry, soak them in warm water for about 5-10 minutes. Drain them thoroughly and pat them dry with a paper towel. This will help them blend more smoothly.1 cup Medjool dates
- In a food processor, add the rolled oats, unsweetened cocoa powder, protein powder, chia seeds, and pinch of sea salt. Pulse a few times until the oats are slightly broken down into smaller pieces and everything is well combined.1/2 cup rolled oats, 1/4 cup unsweetened cocoa powder, 1 scoop protein powder, 1 tablespoon chia seeds, Pinch sea salt
- Add the pitted Medjool dates, almond butter, and vanilla extract to the food processor.1 cup Medjool dates, 2 tablespoons unsweetened almond butter, 1 teaspoon vanilla extract
- Process the mixture until it starts to come together and forms a sticky dough. It should clump easily when squeezed between your fingers. If the mixture seems too dry and crumbly, add 1-2 tablespoons of water or your preferred milk (almond milk, dairy milk, etc.) and process again until it reaches a cohesive, slightly sticky consistency. Be careful not to add too much liquid, as you want the balls to hold their shape.1-2 tablespoons water or milk
- Once the dough is ready, take about a tablespoon of the mixture at a time. Roll it between your palms to form compact balls, approximately 1 inch in diameter. If the mixture is sticking to your hands, you can lightly dampen your hands with water or oil.
- If desired, you can roll the protein balls in shredded coconut, chopped nuts, mini chocolate chips, or extra cocoa powder for added texture and flavor.shredded coconut, chopped nuts, mini chocolate chips, 1/4 cup unsweetened cocoa powder
- Place the finished chocolate date protein balls on a plate or baking sheet lined with parchment paper. Refrigerate for at least 15-30 minutes to allow them to firm up properly.
Notes
Store in an airtight container in the refrigerator for up to 1-2 weeks. Can be frozen for up to 2-3 months.
