High-Protein Chocolate Energy Balls

🥘 Ingredients

• soft Medjool dates 6 oz
• almond flour 1 cup
• unsweetened cocoa powder ¼ cup
• flaxseed meal 2 tbsp
• creamy almond butter ½ cup
• plant-based chocolate protein powder 2
• ground cinnamon 1 tsp
• fine sea salt ½ tsp
• pure vanilla extract 1 tsp
• melted refined coconut oil 3 tbsp
• hemp seeds/hearts 2 tbsp
• filtered water 5 tbsp
• dark chocolate chips 3 oz

1. 1

   Gather: soft Medjool dates , almond flour , unsweetened cocoa powder , flaxseed meal , creamy almond butter , plant-based chocolate protein powder , ground cinnamon , fine sea salt , pure vanilla extract , melted refined coconut oil , hemp seeds/hearts , filtered water , dark chocolate chips .
2. 2

   If your dates are quite soft, you can skip this step. Otherwise, add the dates to a bowl and cover with boiling water. Soak while you prep the other ingredients.
3. 3

   Line a sheet pan with parchment paper.
4. 4

   In a food processor, add the almond flour, cocoa powder, flaxseed meal, almond butter, dates, protein powder, cinnamon, sea salt, vanilla, melted coconut oil, hemp seeds, and water.
5. 5

   Blend until the mixture comes together into a dough that you can smoosh together with your fingers. If the dough is too crumbly to form into balls, add an extra 1 tbsp of water (or oil for richness and moisture) and blend again.
6. 6

   Optional: If using the chocolate chips, transfer the dough to a large bowl and use a silicone spatula to fold in the chocolate chips.
7. 7

   Using a 2-tablespoon (30 mL) cookie scoop, shape into balls (weighing timer each) and place on a parchment paper-lined sheet pan. Or, if you prefer small-sized bites, use a 1-tablespoon (15 mL) scoop ( timer per ball). (If you don’t have a cookie scoop, just roll into balls with your hands.)
8. 8

   Refrigerate for 30 minutes to set, then enjoy. Store in an airtight container in the fridge for up to 1 week (or freeze for longer storage).