
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:
- Place the dates in a medium bowl, cover with hot water, and let sit for 5-10 minutes.
- 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
- Drain the dates, then add to the food processor. Process all ingredients until a dough forms
- Transfer the mixture to a bowl and scoop roughly 1 tbsp of mix and roll into a ball.
- Using a teaspoon, scoop out some dough from the top of the ball and add 1tsp of the almond butter mix
- Cover the top with the dough you removed and roll back into a ball
- Repeat until there is no mix.
- Place the balls in the freezer while you melt the chocolate
- Dip the balls into the melted chocolate and coat with sliced almonds
- 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