Chocolate Mummy Protein Balls (Gluten Free) (Edit recipe)

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These mummy protein balls have a chewy dark chocolate center that's coated in white chocolate. They're gluten free, grain free and dairy free!

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PREP TIME

15 minutes

COOK TIME

—

INGREDIENTS

Serves: 16

Ingredients

Filling

1 cup Medjool Dates, about 13 dates
0.333 cup Watermelon Seed Powder, (37g)*
0.25 cup Cocoa Powder, (20g)
0.333 cup Almond Butter
1 tsp Pure Vanilla Extract
0.125 tsp Redmond Real Salt

Coating

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Place dates in a glass or ceramic bowl. Boil a pot of water and pour over dates. Let the dates soak for 5 minutes to soften, then drain the water from the dates.
Place the dates in a food processor and blend.
Add in remaining filling ingredients. Blend until you get a sticky, consistent dough that can be shaped and molded.
Scoop the dough and roll into balls about 1 tablespoon in size. You should get approximately 16 balls.
Place the balls on a parchment lined baking sheet or plate and place in the freezer. Freeze for at least 30 minutes to harden.
Once the balls are frozen, melt the white chocolate.
Dip the balls, one at a time, into the melted chocolate. Place them back on the lined baking sheet to set. (I dipped each ball twice to get a thick coating.)
Place the remaining white chocolate in a small plastic baggie and pipe over the dipped balls. Add two miniature chocolate chips to each ball for the eyes.

Notes

*I used watermelon seed protein powder, but hemp protein or pumpkin seed protein would work well too.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	150
Fat:	12 g
Carbohydrates:	9 g
Protein:	4 g
Cholesterol:	0 g
Sodium:	33 mg
Fiber:	0 g
Sugars:	4 g
Calculated per serving.