Ingredients - makes 26-27 balls

  • 3 cups Medjool Dates, pitted
  • 1 1/2 cups Almonds or Rolled Oats
  • 1/2 cup Coconut Water or Milk
  • 2 tbsp Raw Cacao Powder
  • 4 scoops or 120g Whey Protein Powder, unsweetened
  • 1/4 cup Cranberries
  • 1 1/2 cup Shredded Coconut, unsweetened

In a food processor, add almonds and process until it resembles a coarse flour meal texture - little chunks are fine.

Add dates and coconut water, processing until combined and pausing occasionally to scrape down the walls.

Add cacao and protein powders, processing until combined and pausing occasionally to scrape down the walls.  Add cranberries and give a few pulses to distribute evenly.

Remove the blade. Using spatula scrape the dough off of the blade and walls pulling into one pile inside the food processor bowl.

Spread the shredded coconut onto a tray. Using small ice-cream scoop, drop balls of dough onto it and gently roll the balls until they are covered in coconut.

Stored in the refrigerator in a sealed containers to last up to a week or freeze for up to 3 months.

Notes

Go crazy with substituting - swap dates for apricots, cranberries for sultanas or cocoa chips, add seeds - totally your choice!

If your dough is a little runny just add more oats or almond meal or if it is too dry just add a spoonful of water or milk at a time.