CHOC-RASPBERRY PROTEIN BLISS BALLS

TOTAL TIME: 10 mins + 30 mins chilling time

SERVES: 12-14 balls

DIETARY PREFERENCES: Vegetarian, Vegan option, Dairy-free option, Gluten-free option

INGREDIENTS:

• 10 Medjool dates, pitted

• 75g walnuts

• 75g hazelnuts

• 1 scoop of chocolate protein powder

• 1 tsp cacao powder

• 1 tbsp coconut oil, melted

• 1-2 tbsp water, if needed

• Crushed freeze-dried raspberries, to garnish (optional)

METHOD:

1. Line a baking tray with baking paper.

2. Place the Medjool dates, walnuts and hazelnuts in a food processor and blend until well combined. Add the protein powder, cacao powder and coconut oil and blend again until a dough begins to form. If the mixture looks and feels a bit dry, add a little water. The mixture should feel a little sticky.

3. Using your hands, roll tablespoonfuls of the mixture into snack-sized balls and place the balls on the prepared tray.

4. Place the crushed freeze-dried raspberries on a plate or flat surface and roll the balls in the raspberries to coat. Return them to the prepared tray and refrigerate for 30 minutes.

5. Serve the Choc- Raspberry Protein Bliss Balls straight from the fridge or store them in an airtight container in the refrigerator for up to 5 days. Enjoy!