Chocolate-dipped protein balls!

Looking for a sweet treat that EVERYONE will love? These gorgeous choc-dipped protein balls look and taste more like a delectable truffle! No need to mention that they’re choc-full of protein + fibre + probiotics.

INGREDIENTS

150g dates, pitted

1/2 cup macadamia nuts

1/2 cup coconut

30g Superflora Plant-based Chocolate protein powder

3 tbsp coconut oil, melted

2 tbsp maple syrup

1 tbsp Valrhona Dutch Cocoa Powder

2 tsp vanilla extract

170g 70%+ dark chocolate, melted (for coating)

METHOD

Roughly blitz all ingredients until well combined. If your mix is too dry or just not coming together, add an extra tbsp of coconut oil. WIth damp hands, roll into balls and then place in the freezer to set for an hour. Cover with melted chocolate for the ultimate finish. Makes 20 balls.

NB

Monash recently re-tested dates and upped the low FODMAP serving size to 20g of Medjool dates or 30g of dried dates. If you are sensitive to fructans, you’ll still have to limit yourself to 2 balls per serving, but given they are beautifully rich, a single ball makes a satisfying treat. Any more than two could contain enough fructans to trigger gut health symptoms.

ALTERNATIVES

If you don’t need to worry about FODMAPs, you can mix up the ingredients a bit for variety. This recipe tastes great with almonds (replace macadamias) and a hint of orange rind. If you’re really feeling adventurous, replace the maple syrup with 1 tbsp molasses for a darker flavour profile.

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