These are a cross between a healthy chocolate brownie and a power ball.
They can be made two ways. Either rolled into bite-sized balls and sprinkled with ground pistachios and cranberries, or for the super deluxe double chocolate brownie truffle version, they can be rolled in dark chocolate for an extra chocolate coating.
Ingredients, makes 20 balls
100g ground almonds
180g rolled oats
20g raw cacao powder
40g vegan protein powder (I used RAW SPORT, Raw Fuel in Chocolate Brownie flavour)
250g Medjool dates, pitted
15ml hot water
Decoration
20g pistachio nuts, crushed
5g dried cranberries, chopped
Optional
150g dark chocolate
Method
1. Add the almonds and oats to a food processor and process on a high power for 30 seconds until the oats and almonds are combined and resemble a fine flour.
2. Add the raw cacao powder, protein powder, dates and water and process again for 40-45 seconds until combined and the mixture sticks easily together when pressed between your fingers.
3. Roll the mixture into 15g balls and then roll them into the crushed pistachios and dried cranberries.
4. For a more decadent, double-chocolate variety, melt some dark chocolate in a bowl over simmering water. Dip the balls in, one at a time, and then sprinkle with the pistachio and cranberry mixture. Pop into the fridge to cool.
TIP. Use greaseproof paper to stop the melted chocolate sticking to the plate.
Keep in the fridge for up to 10 days.
