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PREP 30 MIN · COOK 3 MIN
DF · EF · GF · NS · VE · V
INGREDIENTS
SERVINGS 24

  • 12 cup (45g) desiccated coconut
  • 1 cup (100g) rolled oats (or brown rice flakes or quinoa flakes if gluten free)
  • 34 cup (90g) chocolate protein powder
  • 1 tsp sea salt
  • 12 cup (125ml) almond milk (or dairy alternative)
  • 12 cup (125g) hulled tahini
  • 10 pitted medjool dates
  • 14 cup (25g) cocoa powder (or cacao powder)
METHOD
This method is based on 24 servings
  1. Heat a non-stick skillet over low-medium heat. Toast coconut for a few minutes until golden.

     

  2. Combine with remaining ingredients, except cocoa, in a food processor and process to form a smooth dough. Add a little more milk if mixture is too thick.

     

  3. With wet hands roll into even sized balls.

     

  4. Place cocoa in a bowl and roll balls through to coat. Chill for 10 minutes before serving.

     

    Store refrigerated in an airtight container for up to a week or freeze for up to 3 months.

     

NUTRITIONAL INFORMATION
Based on 1 serving
Energy (kJ) 414
Energy (cals) 99
Protein 4.9g
Fat 5.4g
Sat. Fat 1.8g
Carbs 7.1g
Sugar 4.6g
Fiber 2.4g
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