Protein Balls With Dates
Equipment
- 1 food processor
- 1 Mixing bowl
- 1 Spatula
- 1 tablespoon measure
- 1 teaspoon measure
- 1 Baking sheet
- 1 parchment paper sheet
- 1 airtight container
Ingredients
- 1 cup pitted dates soft
- 1 cup rolled oats
- 1 cup peanut butter creamy
- 1/4 cup honey
- 1/4 cup protein powder vanilla
- 2 tablespoon chia seeds
- 1/4 teaspoon fine sea salt
- 1 teaspoon vanilla extract
Instructions
- Line a baking sheet with parchment paper and set aside.
- Add pitted dates to the food processor and pulse until they form a sticky paste.
- Add rolled oats, peanut butter, honey, protein powder, chia seeds, salt, and vanilla extract to the food processor with the dates.
- Process the mixture until it comes together in a thick, slightly sticky dough, scraping down the sides as needed.
- Transfer the mixture to a mixing bowl and use a spatula to press and compact it into a uniform mass.
- Scoop out about 1 tablespoon of dough and roll it between your palms to form a smooth ball.
- Place each ball on the prepared baking sheet, spacing them slightly apart.
- Continue rolling until all of the mixture is shaped into balls.
- Refrigerate the baking sheet for at least 30 minutes to let the protein balls firm up.
- Transfer the chilled protein balls to an airtight container and store in the refrigerator.
Notes
For best results, use soft, moist dates; if they are dry, soak them in warm water for 5 to 10 minutes and pat dry before processing so the mixture binds properly. If the dough feels too dry or crumbly, add a teaspoon of water or extra honey at a time, and if it is too sticky, mix in a small handful of oats or protein powder until easy to roll. You can customize the flavor by swapping peanut butter for almond or cashew butter and adding mix-ins like finely chopped nuts, mini chocolate chips, or shredded coconut, but keep quantities modest so the balls hold their shape. These store well in the refrigerator for about one week or in the freezer for up to two months; let them sit at room temperature for a few minutes before eating for the best texture.
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