2 cups dates
½ cup almond butter
2 Tbsp tahini
1 tsp vanilla extract
1 cup ground oats/oat flour
1 cup almond meal
3 scoops WPC80 Salted Caramel
1 cup desiccated coconut
½ tsp salt
1 cup shredded coconut
120g dark chocolate, chopped
Line two separate baking trays with baking paper and preheat the oven to 180 degrees Celsius. Evenly spread the desiccated coconut over one tray and the shredded coconut on the other. Bake both for 8-10 minutes until golden brown then set aside to cool to room temp.
Soak the dates in boiling water for 10 minutes then strain, reserving ¼ cup of the date water.
Place the dates, almond butter, tahini, date water and vanilla into a high-speed blender and blend until it becomes smooth and a paste-like consistency. Set aside.
Combine the oat flour, almond meal, protein, desiccated coconut and salt in a bowl then add in the date mixture and mix until everything is combined.
Roll the mixture into balls then coat in the shredded coconut, place into a baking tray and place into the freezer to set for 30 minutes.
Once set, melt the chocolate by microwaving in short bursts, stirring every 20 seconds.
Drizzle the chocolate onto the balls then place into the fridge for 10 minutes to set.
Store in the fridge in airtight container for up to a week or in the freezer for up to a month.