Ingredients
Method
- Add the oats, walnuts, hemp seeds, and cocoa powder to a food processor and pulse until the mixture looks like fine crumbs.
- Add the pitted dates and vanilla bean paste to the processor and blend until the dates are very finely chopped and the mixture starts to clump slightly.
- With the processor running, slowly pour in the almond milk and process until the mixture comes together and feels like a soft, slightly sticky dough that holds when pressed.
- Scoop the mixture into about 16 even portions using a tablespoon or small cookie scoop.
- Roll each portion between your palms to form smooth balls and place them on a plate or parchment lined tray.
- Chill the protein balls in the refrigerator for at least 20 minutes until firm.
- If desired, roll the chilled protein balls in a little extra cocoa powder before serving.
Notes
- If the mixture is too dry or crumbly and will not hold together, add almond milk 1 teaspoon at a time and process again.
- If the mixture is too sticky, add 1 to 2 tablespoons of oats or hemp seeds and pulse a few times.
- Store in an airtight container in the refrigerator for up to 7 days or freeze in a single layer, then transfer to a container for longer storage.
- For easier processing, roughly chop very large or dry dates before adding them to the food processor.
- If the mixture is too sticky, add 1 to 2 tablespoons of oats or hemp seeds and pulse a few times.
- Store in an airtight container in the refrigerator for up to 7 days or freeze in a single layer, then transfer to a container for longer storage.
- For easier processing, roughly chop very large or dry dates before adding them to the food processor.