Can’t believe we’re on the fast train to Christmas! Stay tuned for upcoming Christmas recipes and treats. For those who receive these blog posts via email, you might want to consider following me on Facebook, Instagram or Pinterest as I often post quick photos, short recipes and bits and pieces on those formats as it’s easier than writing and publishing a whole blog post 😉
I came up with this recipe whilst trying to think of a natural, high protein energy boost for my oldest child (11) who is very fussy and has had glandular fever and really needs an energy boost from time to time. Surprisingly he loves these little balls. I really like them too – they have a fudgy consistency. They also cater for most food intolerances 😉
fudgy chocolate protein balls
- 10 fresh dates (pitted)
- 1 Tbsp honey
- 2 Tbsp raw cacao + extra for rolling
- 1/4-1/3 cup cacao butter – melted (you could try coconut oil instead but they will be much softer)
- 1/2 tsp cinnamon
- 1& 1/4 cups protein powder of choice (use a DF one like pea protein for DF)
- 1/4 cup water
- Blitz dates in food processor until finely chopped.
- Add rest of ingredients until it forms a thick paste.
- Refrigerate for about 20 mins so it’s not so sticky.
- Roll heaped teaspoon sized scoops into balls then roll in extra cacao – this will help with the stickiness. I have rested them in mini muffin tins until a bit firmer to help hold their shape
Makes about 20 balls.
Your hands will get very sticky rolling these balls, you may need to wash them a couple of times during the process!
I have thought about making these for a while and then as cacao is not AIP friendly forgot about them. The other day I had lunch at the Paleo Cafe with my friends Sharon and Lyn and Sharon brought out her secret stash of bounty bars for us for dessert! I was re-inspired to give them a go. Glad I did!
- 1 Tbsp cacao butter (melted)
- 1/3 cup coconut oil
- 1/4 cup maple syrup (or to taste)
- 1/2 cup coconut milk
- 2 cups desiccated coconut
- pinch salt
- Blend all ingredients in a blender or food processor until just starting to come together as a paste but don’t over process as you still want to have some of the texture of the desiccated coconut.
- Press into rectangular container lined with baking paper (I used 15cmx22cm) or into rectangular shape. Freeze until solid.
- Remove and cut into pieces (I cut mine into 18 but you could certainly make them larger or smaller)
- 3/4 cup cacao powder
- 3/4 cup coconut oil
- 1/2 cup maple syrup (or to taste)
- 1 tsp vanilla extract (optional)
- Place all ingredients into a saucepan and gently stir over medium heat until combined. Cool but don’t refrigerate before dipping.
- Dip each piece of the coconut centre into the chocolate sauce and lay out on baking paper. Put in the fridge/freezer until set and repeat at least twice to get a decent coating of chocolate.
- Trim the ‘drippy’ edges of each bar with a sharp knife.
- Bounty bars do need to be kept in the fridge (or freezer) and remove just as you want to eat them as the chocolate sauce will melt at room temperature in warmer weather.
Any leftover chocolate sauce can be kept in a jar in either the fridge or at room temperature.