3/4cupOatsLightly toasted. I used glutenfree oats.
3tbspHomemade protein powdersee the recipe below.
4tbspHoney/Maple syrup/AgaveYou can also use 6-8 pitted dates, soaked in warm water too.
4-5tbspLight coconut milk
3/4cupDairy free chocolate or Dark chocolate (70%)I used Mason & Co, dairy free chocolate
5-6tbspLight coconut milk
Vegan Protein Powder
2TbspFlax seedsunsalted, roasted
2tbspWhite sesame seedsunsalted, roasted
2tbspPumpkin seedsunsalted, roasted
2tbspSunflower seedsunsalted, roasted
Place oats, peanut butter, honey/maple syrup, coconut oil, protein powder, cocoa powder in your food processor/blender. Blend until combined. You will need to add coconut milk 1 tbsp at a time, to get a smooth, pliable dough.
Taste and adjust for sweetness. Form into 12 even sized balls. Place on a parchment/foil lined tray and place in the fridge for an hour or in your freezer for 20 minutes or so, until firm.
Combine the chocolate and coconut milk in a double boiler over gentle heat until chocolate has melted and is smooth. You can melt these together in the microwave too, 30 second bursts.
Dip each ball into the chocolate, sprinkle some crushed peanuts ( if you like) and return to the fridge or freezer until set. You will have some leftover glaze.
Place all the ingredients except for chia seeds in your coffee grinder and blend till you get a coarse powder. Add the chia seeds and pulse it 3-4 times to break it down coarsely. Store in an airtight container in the refrigerator.