Peanut Butter & Choc Protein Balls

INGREDIENTS:

For approx. 12 protein balls

1 cup rolled oats
1 cup dates (approx. 10 dates) - pitted and soaked in warm water for 10 minutes)
3 tbsp all-natural peanut butter
2 tbsp chocolate protein powder
1 tbsp chia seeds
sprinkle of sea salt
Outside crumb: 100g of nuts of your choice (I did a mixture of cashews and almonds)

DIRECTIONS:

For the outside crumb: Add your nuts to a food processor and pulse until your have a crumbly mixture (do not over processes as you still want some small nut chunks). Set aside in a bowl.
Next add the pitted dates to the food processor (you don't need to clean it in-between) and pulse until they’re in small pieces or it forms a lumpy paste.
Add oats, protein powder, chia seeds, peanut butter and sea salt and pulse until combined. You want the mixture to be quite smooth and combined but you still want to have some small pieces left.
Using a tablespoon, scoop out some of the mixture and using wet hands carefully roll into 1-inch balls using the palms of your hands to mould them together.
Once you are happy with the shape roll the balls in the nut crumble that you made earlier until it is completely coated in the mixture and then place on a plate covered with baking paper.
To set, pop in the freezer for 15 minutes. Otherwise, eat as is! Will keep fresh in an air-tight bag or container for up to a week. Freeze for longer term storage.