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Sergio Perera

Chocolate & Salted Coconut Protein Poppers

Sergio Perera
PREP 30 MIN
COOK  3 MIN

DF

EF

GF

NS

VE

V

Number of servings
2
Ingredients

18 cup (3 34g) desiccated coconut

18 cup (8 13g) rolled oats (or brown rice flakes or quinoa flakes if gluten free)

18 cup (7 12g) chocolate protein powder

18 tsp sea salt

18 cup (10ml) almond milk (or dairy alternative)

18 cup (10 12g) hulled tahini

34 pitted medjool date

18 cup (2 18g) cocoa powder (or cacao powder)

Methodbased on 24 servings
1

Heat a non-stick frypan over low-medium heat. Toast coconut for a few minutes until golden.

2

Combine with remaining ingredients, except cocoa, in a food processor and process to form a smooth dough. Add a little more milk if mixture is too thick.

3

With wet hands roll into even sized balls.

4

Place cocoa in a bowl and roll balls through to coat. Chill for 10 minutes before serving.

Store refrigerated in an airtight container for up to a week or freeze for up to 3 months.

Nutritional Informationper serving

Energy (kJ)

414 kJ / 99 cals

Protein

4.9 g

Fat

5.4 g

Sat. Fat

1.8 g

Carbs

7.1 g

Sugar

4.6 g

Fiber

2.4 g

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