Almond Coconut Protein Balls

 

Servings: 24

Author: Baking The Goods

Ingredients

• Medjool Dates: 2 1/2 cups pitted
• raw almonds - 1 cup
• Bob's Red Mill Protein Powder - 1/2 cup
• unsweetened shredded coconut - 1 cup
• unsweetened cocoa powder - 1/4 cup
• flaxseeds - 1/4 cup
• almond extract - 1/2 teaspoon
• sea salt - 1/2 teaspoon

Instructions

1. Combine almonds and 1 tablespoon of Bob's Red Mill Protein Powder in a food processor. Pulse until the almonds are coarsely ground. Remove 3 tablespoons and set aside.
2. Add the pitted Medjool dates, protein powder, 1/2 cup of the coconut, cocoa powder, flax seeds, almond extract, and sea salt to the food processor.
3. Pulse to combine, then use a rubber spatula to scrape down the sides. Continue to blend the mixture for a minute or two, until the mixture is sticky and blended.
4. Use a 2 tablespoon sized cookie scoop to measure and roll each scoop into a smooth ball.
5. Roll each ball in the remaining coconut to coat and garnish with a small sprinkle of the ground almonds.
6. Serve and store in the refrigerator.

Recipe Notes

Store the Date Almond Coconut Protein Balls in an airtight container in the refrigerator for up to 2 weeks.