Ingredients
Equipment
Method
- If your Medjool dates are on the drier side, place them in a bowl and cover with hot water for about 10 minutes. Drain them thoroughly before proceeding. This step ensures they blend into a smooth, sticky paste.1 cup pitted Medjool dates
- In a medium-sized mixing bowl, combine the rolled oats, protein powder, and 1/2 teaspoon of sea salt. Stir well to distribute the ingredients evenly. If you're adding finely chopped shredded coconut to the mixture itself, add it now.1/2 cup rolled oats, 1 scoop vanilla or unflavored protein powder, 1 teaspoon sea salt, 1 tablespoon unsweetened shredded coconut
- Place the pitted Medjool dates in a food processor. Add the almond butter, maple syrup (if using), vanilla extract, and the remaining 1/2 teaspoon of sea salt.1 cup pitted Medjool dates, 1/4 cup almond butter, 2 tablespoons pure maple syrup, 1 teaspoon vanilla extract, 1 teaspoon sea salt
- Process the mixture in the food processor until it forms a thick, sticky paste. You may need to scrape down the sides of the bowl a few times to ensure everything is incorporated. For a smoother paste, continue processing for about 1-2 minutes.
- Add the processed date mixture to the bowl with the dry ingredients.
- Using a sturdy spoon or your hands (which is often easier for this kind of dough), mix everything together until a cohesive, thick dough forms. It should be sticky enough to hold its shape but not overly wet. If the mixture seems too dry and crumbly, add water one tablespoon at a time, blending until it reaches a moldable consistency. If it’s too wet, add a tablespoon or two of additional oats or protein powder.1/2 cup rolled oats, 1 scoop vanilla or unflavored protein powder, 2-3 tablespoons water
- If you're using optional toppings for rolling, spread the chopped nuts and/or finely chopped shredded coconut onto separate shallow plates or bowls. You can also add a little extra sea salt to one of these bowls for a more intense salted caramel flavor.1 tablespoon unsweetened shredded coconut, 1 tablespoon chopped nuts, 1 teaspoon sea salt
- Take about 1-2 tablespoons of the dough at a time and roll it firmly between your palms to form small balls, about 1-inch in diameter.
- If desired, roll each protein ball in the prepared chopped nuts or shredded coconut until evenly coated. This adds texture and an extra layer of flavor.1 tablespoon unsweetened shredded coconut, 1 tablespoon chopped nuts
- Place the rolled protein balls on a plate or baking sheet lined with parchment paper. Transfer them to the refrigerator and chill for at least 30 minutes to allow them to firm up. This makes them easier to handle and prevents them from being too soft.
Notes
Best stored in an airtight container in the refrigerator for up to 7-10 days. Can also be frozen for 2-3 months.
