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PREP 40 MIN · COOK NONE
DF · EF · GF · NS · VE · V
You could fill up your snack jar with these energy-boosting bites or give a jar as a gift to a choc-loving friend. (Just make sure you tie the bow tight or they’ll be all gone before you hand it over.)
INGREDIENTS
SERVINGS 16

  • 1 cup (100g) rolled oats (or brown rice flakes or quinoa flakes if gluten free)
  • 12 cup (60g) vanilla protein powder (or natural protein powder)
  • 12 cup (120g) almond butter (or other nut butter)
  • 14 cup cocoa powder (or cacao powder)
  • 8 pitted medjool dates
  • peppermint extract few drops
  • Topping
  • 13 cup (35g) rolled oats (or brown rice flakes or quinoa flakes if gluten free)
  • 2 tsp cocoa powder (or cacao powder)
METHOD
This method is based on 16 servings
  1. Combine all ingredients in a food processor and pulse to combine and form a sticky dough, adding a little water if needed.

     

  2. Divide mixture into 16 and roll into balls. Refrigerate for at least 30 minutes to firm up. 

     

  3. To make topping, blitz oats and cocoa to a rough crumb in food processor. Transfer to a bowl and roll balls in topping mixture to coat.

     

    Store refrigerated in an airtight container for up to a month.

     

NUTRITIONAL INFORMATION
Based on 1 serving
Energy (kJ) 487
Energy (cals) 116
Protein 5.8g
Fat 5.4g
Sat. Fat 0.8g
Carbs 10.5g
Sugar 5.5g
Fiber 2.7g
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