Protein Balls

Ingredients:

1 cup dates (pitted // if dry, soak in warm water for 10 minutes, then drain well)
3 Tbsp all-natural salted peanut or almond butter
1/4 cup dairy-free dark chocolate (roughly chopped) or whey protein
2Tbsp coconut
2/3 cup gluten-free rolled oats or almond flour

Instructions
Pulse pitted dates in a food processor or blender until they’re in small pieces or it forms a ball .
Add oats, chocolate, chia seeds and peanut butter and pulse or mix until combined. You want there to be consistently small pieces but not overly processed.
Carefully roll into 1-inch balls (29-30 grams per ball), using the warmth of your hands to mold them together. Should yield 14-15 balls (amount as original recipe is written // adjust if altering batch size).
To set, pop in the fridge or freezer for 15 minutes. Otherwise, eat as is! Will keep fresh in an air-tight bag or container for up to a week. Freeze for longer-term storage.