Smoosh Balls – Date & Almond Protein Balls

✨ Ingredients (makes ~16 balls)

• 150g fresh Medjool dates, pitted (or soak 150g dried dates in warm water for 2 hours, then drain)
• 150g raw whole almonds
• 1 tbsp natural peanut butter (or almond, cashew, sunflower—follow your nutty dreams)
• 3 tbsp (45ml) coconut oil, melted
• 3 tbsp (15g) raw cacao powder
• 2 tsp ground cinnamon
• 1 tbsp honey (or maple syrup for a vegan twist)

🌀 Instructions

1. Almond Crunch Time Blitz the almonds in a food processor until they resemble fine crumbs. Not dust—just pleasantly gravelly.
2. Smoosh & Blend Add the dates, peanut butter, coconut oil, cacao, cinnamon, and honey to the processor. Blend until the mixture is sticky and uniform, with no rogue almond chunks.
3. Roll With It Wet your hands slightly to avoid stickiness, then roll the mixture into bite-sized balls—about 2.5cm (1 inch) in diameter. Pro tip: mini ice cream scoops make this extra easy and satisfyingly uniform.
4. Chill & Set Place the balls on a lined plate or tray, and refrigerate for at least 1 hour. They’ll firm up into delicious little nuggets of joy.
5. Devour or Store Store in an airtight container in the fridge for up to a week (if they last that long). Or freeze them for snack-prep royalty.

🧙‍♀️ Recipe Tips & Magic Tweaks

• Boost the protein: Add a scoop of your favorite protein powder (vanilla or chocolate work beautifully). You may need a splash more oil or nut butter to help bind it.
• Add texture: Stir in 2 tbsp of desiccated coconut or chopped dark chocolate before rolling.
• Get fancy: Roll the balls in cacao powder, sesame seeds, crushed nuts, or shredded coconut for a posh finish.