INGREDIENTS
- 10-12 pitted medjool dates
- 1 scoop Happy Way Choc Hazelnut Protein Powder
- 1 scoop Happy Way Unflavoured Collagen
- 1 tbsp nut butter of choice (hazelnut, peanut, almond, cashew)
- 2 tbsp cacao powder
- Pinch of salt
- 100g roasted hazelnuts (plus extra for coating)
- 12 whole roasted hazelnuts (for the centre)
- 80g dark chocolate, melted
METHOD
- If your dates are firm, soak them in hot water for 5–10 minutes and drain well. In a food processor, blitz 100g of roasted hazelnuts into a coarse crumb. Add dates, protein powder, collagen, nut butter, cacao powder, and salt. Blend until the mixture comes together into a sticky dough. If it’s too dry, add a teaspoon of water at a time until it holds.
- Scoop out tablespoon-sized portions, flatten slightly, and press a whole hazelnut into the centre. Roll into balls and set aside on a lined tray or plate.
- Dip each ball in melted dark chocolate, letting any excess drip off. Roll in crushed hazelnuts, then refrigerate for 20-30 minutes to set. Store in the fridge for up to 1 week, or freeze for longer.
Makes: ~12 balls
Recipe created by @madeby.mandy
