Chocolate Protein Bombs

Like all the recipes found on my blog, these are gluten-free and dairy-free. I’ve avoided using any refined sugar in this recipe or even maple syrup/honey – they are naturally sweetened with pure fruit: dates. From a nutritional perspective, the fibre in the dates slows down the release of the sugar, plus they’re high in potassium and polyphenols (antioxidants). The best kind of dates are medjool dates – big, gooey, sweet and fudgy! But if you can’t get your hands on these, any dates will do.
 
These Chocolate Protein Bombs also make the best post-workout refuel thanks to a scoop of Link Nutrition’s Chocolate Fudge Protein. I love using this protein as it is an indulgent-tasting blend of 4 different sources of plant-based protein: pea, rice, sunflower and pumpkin protein. This combination offers huge nutritional value and I love that it does not contain anything artificial!
 
I’m sure you’ll love these Chocolate Protein Bombs as much as I do! I also recommend you check out my recipe for Maca-Macadamia Energy Balls, another delicious and nourishing snack which is perfect for taking on-the-go!
 

Chocolate Protein Bombs Recipe Vegan Eli Brecher Gluten FreeChocolate Protein Bombs Recipe Vegan Eli Brecher

Chocolate Protein Bombs (Vegan, Gluten-Free, No Refined Sugar)

This recipe was developed in collaboration with Meridian Foods and Link Nutrition.

Ingredients 

Makes 15 balls

  • 1/4 cup almonds
  • 1/4 cup rolled oats
  • 1/4 cup cashew butter
  • 1/4 cup dates, pitted and soaked in hot water for 1 hour
  • 1 scoop chocolate protein powder (I used Link Nutrition)
  • 3 tbsp dark chocolate chips or cacao nibs
  • 1/4 teaspoon sea salt
  • Optional decoration: 3 tbsp melted dark chocolate

METHOD

  1. Blend the dates in a food processor until a smooth mixture forms, then add all other ingredients except chocolate chips/cacao nibs, and pulse until a fully combined.
  2. Transfer to a bowl and fold in the chocolate chips or cacao nibs with a fork.
  3. Take 1-2 tablespoons of the mixture and roll a ball in your hands. If it feels a little crumbly, use your fingers to keep pressing it together until firm. Repeat with the rest of the mixture.
  4. Lightly drizzle with melted chocolate and a pinch of sea salt.
  5. Place into the fridge to set. Store in the fridge for up to one week or the freezer for up to 3 months.

Don’t forget to tag me on Instagram @cerealandpeanutbutter if you make this recipe – I LOVE seeing your re-creations and will repost my favourites!

For more chocolatey recipes, check these out: 

Chocolate Protein Bombs Recipe Vegan Eli Brecher

Chocolate Protein Bombs Recipe Vegan Eli Brecher

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