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Instructions
- Soak the dates in boiling hot water for at least 15 minutes, then drain.
- Place the soaked dates in the bowl of a food processor and pulse several times until mostly blended.
- Add coconut flour, the protein powder, maple syrup, vanilla and salt and process until a ball of smooth, sticky dough forms.
- Add mini chocolate chips (if using) and pulse a few times. The chocolate chips are supposed to stay mostly whole so don’t overprocess. I used regular chocolate chips but mini ones would be better.
- Add puffed quinoa and pulse a few times only.
- Form the balls using a small spoon or a small cookie scoop, then roll into balls using your fingers.
- Chill the balls in the fridge and enjoy!
Notes:
Store them in an airtight container for up to two weeks in the fridge or up to 4 months in the freezer. You can add nuts like almond and cashews but since I made them for school. I made them nut free.
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