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20 mins

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20 mins

Protein Balls

Recipe for about 17 balls (18 g each)

Protein Balls
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30g pumpkin seeds 
30g sunflower seeds 
30g cashews 
15g chia seeds 
15g cacao powder 
10g cacao nibs 
5g maca powder 
Pinch of pink Himalayan salt

120g MyJool Medjool dates (pitted and peeled) 
30g tahini 
20g maple syrup
1/2 tsp vanilla extract


Start by soaking the dates in warm water for about 10 minutes. Then, pit and peel them.

Add all the dry ingredients in a food processor and process until you get a fine coarse texture.

Add the dates, tahini, maple syrup, and vanilla and process again until a paste is formed.

Using a spoon, scoop out same-sized portions of about 18 grams, and shape them into balls.

Place the protein balls in the fridge for at least 1 hour to set (you can also freeze them).

You can enjoy them as they are but, if you prefer, you can also cover them with cacao powder or dip them in melted dark chocolate.

⏳ They last up to 1 month in the fridge and 2 months in the freezer

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