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 ⁠

Coating⁠

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

Directions:⁠

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