• 1 cup rolled oats
  • 1 cup almonds
  • 2 cups pitted Medjool dates, soaked in water for 10 minutes then drained
  • 1/2 cup unsweetened coconut flakes
  • 1 pinch salt
  • 3 tablespoons agave syrup
  • 1/4 cup unsweetened cocoa powder

In a food processor, process rolled oats until coarsely ground. Add almonds and pulse a few more times until the almonds are coarsely ground. Add dates, 1/2 cup coconut flakes, salt, agave, and cocoa powder, and process until combined and mixture is sticky.
Using a one-inch cookie scoop, scoop mixture into balls. Using your hands, roll them into smooth balls.

Store in an airtight container in the refrigerator for a few weeks.


Bob Harper’s Pumpkin Pie Protein Bites

Kayla Itsines' Peanut Butter Protein Bars

Bob Harper's Cinnamon Raisin Peanut Butter Protein Bars