GLUTEN FREE PROTEIN CHOCOLATE BALLS

INGREDIENTS:

2 Cups gluten free oatmeal (You may use regular if you prefer or if that's what you have on hand)

1/2 Cup raw pumpkin seeds (Pepitas)

1/2 Cup raw and unsalted sunflower seeds

1/2 Cup raw almonds

1/4 Cup hemp seeds

5 pitted Medjool dates

2 Scoop collagen peptides

1/3 Cacao powder

2 Tbsp Cacao nibs

1/3 Cup unrefined coconut oil (I love Trader Joe's)

2 Tbsp Pure maple syrup

1/3 Cup almond milk

HOW TO MAKE THEM:

Add the oatmeal into your food processor bowl and mix at high until it turns into oat flour.

Add the dates, pepitas, sunflower seeds, almonds, hemp seeds, collagen peptides, cacao powder and cacao nibs.  Mix until fully combined.

In a small saucepan melt the coconut oil at low heat and add the maple syrup.  Cool it down for a minute before pouring it into the bowl mixture. 

Pulse to combine and slowly pour the almond milk until it becomes corse paste like.  You are looking for a texture that will be soft to handle with your hands, but not runny or sticky that you won't be able to form the balls. 

I like to add a little coconut oil to my hands as I form the balls so that my hands don't get all sticky. 

Place the balls on a baking sheet lined with parchment paper and freeze for about 30 minutes.  Then place them in a Ziploc Bag or Stasher bag for easy storage. 

That's it! Quick snack that you won't feel guilty about and will satisfy your sweet tooth. 

Enjoy!