Protein Almond Rochers

Protein Almond Rochers

Ingredients: ⁠

Base layer⁠

  • 1 cup medjool dates ⁠
  • 1 cup almonds⁠
  • 1 scoop My Vegan chocolate blend ⁠
  • 2 tbsp My Vegan cacao⁠
  • 1 tsp vanilla extract⁠
  • 1 tsp cinnamon⁠
  • Pinch of pink himalayan sea salt⁠
  • 2-4 tbsp homemade almond milk

Almond butter filling ⁠

  • 1 tbsp My Protein maple syrup⁠
  • 1 tbsp My Vegan vanilla protein ⁠
  • 2 tbsp My Protein almond butter ⁠
  • 1 tbsp homemade almond milk


  • 1/4 cup sliced almonds⁠
  • Dairy free chocolate to coat ⁠



  1. Place the dates in a medium bowl, cover with hot water, and let sit for 5-10 minutes.⁠
  2. In the meantime, pulse the almonds in a food processor until the form a coarse meal. Add in the protein powder, cacao, Vanilla Extract and sea salt ⁠
  3. Drain the dates, then add to the food processor. Process all ingredients until a dough forms⁠
  4. Transfer the mixture to a bowl and scoop roughly 1 tbsp of mix and roll into a ball. ⁠
  5. Using a teaspoon, scoop out some dough from the top of the ball and add 1tsp of the almond butter mix⁠
  6. Cover the top with the dough you removed and roll back into a ball⁠
  7. Repeat until there is no mix.⁠
  8. Place the balls in the freezer while you melt the chocolate⁠
  9. Dip the balls into the melted chocolate and coat with sliced almonds ⁠
  10. Store in an airtight container in the fridge and enjoy! (last about 2 weeks in the fridge & 3 months in freezer) ⁠

Photo and recipe contributed by @mimismacros

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