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Cocoa and Pea Protein Oat Balls

Make cocoa and pea protein oat balls, from the first ingredient to the finished dish.

6 servings · 7 ingredients · 3 steps

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Cocoa and Pea Protein Oat Balls, plated and ready to serve. — The finished recipe. Cocoa and Pea Protein Oat Balls

Ingredients 1 to 6 for cocoa and pea protein oat balls arranged separately on a dark worktop. — Ingredients 1 to 6. 70 g Gluten-free oats (Dry weight. Certified, which is the only thing that separates them from ordinary oats in the numbers.). 1 scoop, about 30 g Pea protein powder. 5 dates, about 100 g Medjool dates (Stoned weight.). 2 tsp, about 6 g Cocoa powder. 20 g Sunflower seeds. A pinch Salt

Ingredients 7 to 7 for cocoa and pea protein oat balls arranged separately on a dark worktop. — Ingredients 7 to 7. 2 to 3 tbsp Water

Cocoa and Pea Protein Oat Balls, preparation step 1: Pit the dates and blitz them with two tablespoons of water to a paste. — Step 1. Pit the dates and blitz them with two tablespoons of water to a paste.

Cocoa and Pea Protein Oat Balls, preparation step 2: Add the oats, pea protein, cocoa, sunflower seeds and salt and pulse. Pea protein is thirsty, so the mix will look dry at first; add water a teaspoon at a time until it presses into a ball that holds. — Step 2. Add the oats, pea protein, cocoa, sunflower seeds and salt and pulse. Pea protein is thirsty, so the mix will look dry at first; add water a teaspoon at a time until it presses into a ball that holds.

The finished cocoa and pea protein oat balls. — Step 3. Roll into six and chill for half an hour. They are firmer than the whey versions and keep for a week in the fridge.

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