Sticky Chocolate & Chia Protein Balls

Sticky Chocolate & Chia Protein Balls

The balls are the bomb. They’re gluten-free, vegan, refined sugar-free, grain-free and with only eight ingredients and no cooking or chilling time needed, they are ready in minutes.

Sticky Chocolate & Chia Protein Balls

INGREDIENTS

MAKES 30 BALLS (Approx)

• 200g dates

• 30g cacao powder

• 1 tbs hemp protein

• 5 tbs chia seeds

• 30g walnuts

• generous pinch flaky salt

• 3 tbs almond butter

• 1/2 tsp vanilla extract

METHOD:

1. If the dates are sticky, just chop them up before adding them to the food processor. If they are dry, chop them and soak them in hot water for a few minutes (the water doesn’t need to be boiling). Drain the dates and add them to the food processor (keep the water as you can use it to wet the mixture if it is too dry).

2. Add all the other ingredients to the dates in the food processor and blend until it starts to come together.

3. It’s ready when you can pinch a small amount between your fingers and it holds together.

4. If it’s too dry, add another tablespoon of almond butter, some chopped dates or a little of the date’s soak water (if you soaked them first).

5. If it’s too wet, you could give the chia seeds a few minutes as they will start to absorb some of the moisture. If it is still too wet, add another spoon of cacao powder, protein powder or walnuts.

6. Scoop out tablespoon-sized amounts into your hand and form small balls. Continue until all the mixture has been used.

7. Toss the balls in cacao powder to leave a coating of dust on the surface.

8. Store in a container in the fridge or freezer. Best served at room temperature.