Salted Chocolate Brownie Balls

1. Into a food processor, add the oatmeal and pulse for a few seconds to create oat flour. This step is important to ensure the dough comes together instead of being chunky!
2. Add pitted dates, cacao powder, chocolate protein, maple syrup, almond or cashew butter, sea salt and vanilla to the same food processor. Blend until a sticky dough forms. If the mixture seems dry, add 1 to 2 teaspoons of water and blend again. The mixture may look crumbly at first. Keep blending and scraping down the sides before adding any water. It usually comes together on its own.
3. Line a plate with parchment paper. Scoop the dough and roll into 12 balls. Place them on the plate.
4. Add chocolate chips and coconut oil in a microwave safe bowl. Heat in 20 second intervals, stirring in between, until the chocolate is smooth. It’s important to heat in short intervals and stir often. Overheated chocolate can seize and turn grainy.
5. Dip each ball into the melted chocolate and let the excess drip off. Place back on parchment.
6. Sprinkle flaky salt while the chocolate is still wet (or it won’t stick).
7. Chill in the fridge or freezer for 10 to 15 minutes until the chocolate sets. Store in the fridge for up to 1 week or in the freezer for up to 3 months.

Recipe Notes & Troubleshooting!

• You can use any flavor of FlavCity Protein on hand.
• Use soft Medjool dates: They should feel sticky and squishy. If they’re dry or firm, soak them in warm water for 5 minutes, then drain well. Dry dates are the #1 reason these don’t hold together.
• Only add water if needed: Start with 1 teaspoon. Too much water will make the dough sticky and hard to roll. If it feels too wet, chill it for 5 minutes.
• Dough texture check: It should be sticky but rollable, similar to cookie dough. If it’s falling apart, blend longer. If it’s too soft, chill briefly.