Chocolate Espresso Protein Balls
These plant-based protein balls are a perfect shot before work out, snack or light dessert. With dark chocolate and toasted pecans chunks paired deliciously with a hint of espresso flavor!
Yield: about 30 balls
1 cup organic almond butter
10 medjool dates, pitted
1/2 cup (60 g) organic chocolate flavored whey protein powder
1 Tbs cocoa powder
1 Tbs espresso
2 Tbs yacon syrup
pinch of salt
1/2 cup 80% dark chocolate, finely chopped
1 1/4 cup pecans, toasted and finely chopped
Using a food processor, combine the almond butter (make sure almond butter is thin and drippy), dates, protein powder, cocoa powder, yacon syrup, espresso and salt. Run on high until the dates and well broken down and the entire thing has a dough like consistency. Depending on the wetness of the dates and almond butter, the dough may not form a ball, but if you squeeze ingredients together in your hand it should hold its shape. If not, add a teaspoon of water.
Chop the chocolate up finely and toast the pecans if they have not previously been done so. Once they are toasted to your liking, chop them up finely, and add 1/3 cup to the mixture and reserve the remain for covering the balls later.
In a bowl, combine the date dough with chopped chocolate and half the pecans.
About a tablespoon at a time, roll the dough into small bit sized balls in your hand. Then roll in the reserved pecans to coat outer cover. Place each ball on a small tray which will be placed in the freezer until hardened. Leave them there for a minimum of 30 minutes. We like to put them in a container after that and just keep them in the freezer, although they can be kept in the refrigerator just as well.