Peanut butter and dark chocolate protein balls
- 300 g medjool dates, pitted
- 150 g raw almonds
- 150 g cashews
- 100 g peanut butter
- 2 tsp vanilla extract
- 1/4 tsp salt
- 1/4 tsp cup dark chocolate drops
Add the chocolate drops and gently press into the mixture with your hands. Use a tablespoon to scoop and roll into balls.
Store in the fridge for up to 5 days or in the freezer for up to 2 weeks.
Reprinted with permission of Heinstirred. To see more, click here.
60 min Preheat the oven to 180 degrees C. Line a 2l loaf pan with baking paper. Melt the butter and peanut butter together. Beat the eggs and sugar until pale and thick. Add the melted peanut butter and butter and beat until combined. Mix in the bananas, bacon and vanilla extract.