Raspberry Brownie Date Balls

Serves: 10

Ingredients:

Filling:

• 1 ½ cup of medjool dates, pitted
• 3 tablespoons oat flour
• 3 tablespoons cacao powder (cocoa powder)
• 2 tablespoons chocolate or raspberry protein powder (optional)
• 3-4 tablespoons pure maple syrup (only use 3 if omitting protein powder)
• 2 tablespoons of pistachio butter
• ½ cup of freeze dried raspberries
• Pinch of sea salt

Coating:

• 1 cup of sugar-free chocolate chips
• 1 teaspoon of coconut oil
• A pinch of pistachio dust, sea salt and crushed freeze dried raspberries for topping, optional

Instructions:

1. Place all of your filling ingredients into a food processor and blend until a sticky ball of dough has formed.
2. Separate dough into 10 evenly sized balls and roll in palms until smooth.
3. Place date balls on a parchment paper lined cookie sheet or plate in the refrigerator while you prepare your chocolate coating.
4. Place chocolate chips and coconut oil in a glass measuring cup and microwave for 30 seconds, stir and microwave at 15 second intervals (stirring in between) until chocolate is completely smooth and shiny. 
5. Remove date balls from the refrigerator and begin coating them in the melted chocolate one at a time. Take this time to top each with the toppings of your choosing before the chocolate sets.
6. Once all 10 date balls have been coated and placed back onto the parchment paper, place them back into the refrigerator until chocolate is fully hardened. 
7. Once chocolate has hardened, take one of your delicious chocolates out, cut in half and enjoy!

My play on Elle Gibson’s Raspberry Brownie Balls. See the original version on Instagram @elllgibson