Mexican Hot Chocolate Protein Balls

Ingredients

  • 1 cup (207 g) medjool dates, pitted & packed
  • 1 cup cashews
  • 1 scoop Protein Superfood Rich Chocolate
  • 2 tablespoons cacao powder
  • 2 tablespoons grade A maple syrup
  • 1 teaspoon cinnamon
  • Pinch of salt

Directions

  1. Add the cashews, Amazing Grass, cacao powder, cinnamon, and salt to a food processor. Process for 45 to 50 seconds, or until the cashews are finely ground
  2. Roughly chop the dates and add them to the processor with the maple syrup; process on high until a thick, sticky dough forms.
  3. Use a cookie scoop or tablespoon to form 2 tablespoon-sized balls, then round them out with your hands.
  4. Store the balls in the fridge, where they will keep the for up to 10 days.
Share: