Date Almond Coconut Protein Balls

Ingredients

• Dates

  California Pitted - Deerfield Farms

  2 ½ cup or 400g

• Almonds

  Nuts, raw

  1 cup, whole or 143g

• Soy Protein Powder

  Bob's Red Mill

  8 tablespoon or 45g

• Coconut

  Shaved - Kroger

  16 tbsp or 128g

• Cocoa

  Dry powder, unsweetened

  ¼ cup or 22g

• Flaxseed

  Seeds

  ¼ cup, whole or 42g

• Salt

  Table

  ½ tsp or 3g

• Pure Extracts, Almond

  Castella

  10 drop or 1000g

Directions

1. Instructions 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. 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. 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. Use a 2 tablespoon sized cookie scoop to measure and roll each scoop into a smooth ball. Roll each ball in the remaining coconut to coat and garnish with a small sprinkle of the ground almonds. 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.