We are so thrilled to be featuring one of Hannah Davies’ delicious, healthy recipes today. A printable version of the recipe will be available at the end of the post.
Beyond the Compass Choco-Nut Protein Balls
(Sugar-free, dairy-free, vegan)
Healthy enough to eat for breakfast – sweet enough to be dessert!
1 ¼ cup pitted dates*
½ cup walnuts
1 ¾ rolled oats
2 scoops chocolate protein powder
1 tbsp. unsweetened shredded coconut
2 tbsp. hemp hearts
½ cup unsweetened chocolate almond milk
1 tbsp. melted coconut oil
3 tbsp. unsweetened shredded coconut
*If using medjool dates, less liquid may be required. Start with ¼ cup of the almond milk and work your way up.
Yields: 18- 24 balls
1 – Add dates, walnuts and rolled oats to a food processor. Blend until the mixture is blended, but slight chunks remain.
2 – Melt the coconut oil.
3 – Next, add in the protein powder, shredded coconut, almond milk and coconut oil to the food processor. Blend until mixture reaches a smooth, but sticky, consistency. If the mixture is too dry, add in a tbsp. of almond milk at a time until the desired consistency is reached
4 – Take approximately 1.5 – 2 tbsp of the mixture and roll it into a spherical shape.
5 – Place the ball on a cookie sheet.
6 – Repeat until all of the mixture has been used.
7 – Place the cookie sheets in the freezer for an hour, or until the balls are firm.
8 – Remove the balls from the freezer. Individually roll each ball in the extra shredded coconut.
9 – Transfer the balls to an airtight container. They will keep in the freezer for up to two weeks!
Note: When rolling the balls, keep your hands wet – Otherwise, you might see more of the mixture on your hands then on the cookie sheet!