Subscribe to receive delicious recipes, updates, competitions and more.
Pit the dates and soak in a bowl with hot water for 5 minutes. Drain and set aside.
Drain the cooked beans.
In a food processor - pulse the oat and shredded coconut for a minute to form flour. Add the beans, pitted dates, chia and cacao powder, and blend to form dough. If very sticky, add 1 tbsp of oats/shredded coconut. If you want it to be more sweet, add 2 more pitted dates.
Prepare a plate with 0.25 cup shredded coconut, roll the balls and cover with coconut.
Transfer to an airtight container and store refrigerated for up to 3 days or freeze for up to 3 months.
If cooking dry beans - I recommend soaking it in plenty of water for a minimum of 8 hours and only then cooking it. The cooking time will vary (depending on the soak and quality of beans) but should be around 1.5 hours until soft. You can also use a pressure cooker.
You can use cooked frozen beans or canned beans as well.
For adults, you can add 1 raw peeled hazelnut to each protein ball. To mark the adult’s version, I covered the balls with cacao nibs instead of coconut.