- 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