Ingredients
- 100g medjool dates (pitted)
- 50g shelled pistachios
- 40g oats
- 25g Freja Chocolate Collagen Protein Shake
- 1 tbsp cacao powder
- 1 tbsp nut butter (almond or cashew work well)
- Pinch of sea salt
- 1–2 tbsp water, as needed
- 2–3 tbsp finely chopped pistachios (for rolling)
Method
- Add all ingredients (except the water and chopped pistachios for coating) to a food processor. Blend until the mixture is crumbly but starts to come together.
- Add water a little at a time until the mixture holds when pressed.
- Roll into 12 small balls, then roll each one in the chopped pistachios to coat. Press gently so they stick.
- Chill in the fridge for 15–20 minutes to firm up. Store in an airtight container for up to a week (if they last that long!)
