Espresso Collagen Protein Balls
WET (prep first)
2 Tbsp organic chia seeds + 3 Tbsp water
1 C or roughly 10 small dried dates + covered in boiling water
2 Tbsp organic virgin coconut oil
DRY
1 C Nuts (I used almonds, walnuts, macadamia)
1/2 C Unsweetened shredded coconut
1/2 C Coconut flour
3 Tbsp Grass-fed vanilla whey protein
3 Tbsp Collagen protein powder
2 Tbsp Instant coffee or 2 shots of espresso
1 tsp pink salt
Servings: 18-20 balls | Time: 15 mins | Equipment: Food processor
Directions:
Boil water and soak your chia seeds and dates as directed
Place the dry ingredients into the food processor and pulse until the nuts are in small pieces
Drain the dates. The chia seeds will form a thick paste. Add wet ingredients to the processor and pulse on low while slowly adding the coconut oil
Roll into 1″ balls and place in fridge or freezer for firming
Place in reusable container and store in the fridge or freezer
