Ingredients
Method
- In a food processor, combine nut or seed butter, pitted dates, protein powder, hemp seeds, and chia seeds; blend until a sticky dough forms.
- Roll the mixture into 1-inch balls, using a tablespoon for each. Dampen hands if the mixture is too sticky.
- For an optional chocolate drizzle, melt dark chocolate chips with coconut oil in a microwave-safe bowl or over a double boiler until smooth.
- Drizzle the melted chocolate over the protein balls and let set for 15 minutes at room temperature or in the refrigerator before serving.
Notes
- For extra flavor, add a pinch of cinnamon or a teaspoon of vanilla extract to the food processor. - If your mixture is too dry, add a tiny bit more nut butter or a splash of water until it reaches a rollable consistency. - To prevent sticking, lightly moisten your hands with water or a little coconut oil before rolling the balls. - Store the protein balls in an airtight container in the refrigerator for up to 1 week, or freeze them for up to 1 month.
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.