1 scoop vanilla Nuzest Clean Lean Protein powder (about ⅛ of a cup)
1 tablespoon coconut oil
1 teaspoon vanilla extract
½ teaspoon sea salt
1 3.5 ounce bar dark chocolate, melted
Sprinkles (optional)
Instructions
Soak the raw cashews in water for about an hour. Drain off excess water.
In a food processor, process the cashews until they are grainy, but not too smooth.
Add the coconut oil, vanilla, protein powder, and salt to the food processor and process until the mixture is smooth.
Add the Medjool dates and process until smooth. The mixture will be thick. Spoon it into a bowl and refrigerate for about 15 minutes.
While the Medjool date mixture is cooling, melt the chocolate (see notes).
Roll the mixture into balls. They should make about 12.Shape into hearts if you like.
Dip each heart into the melted chocolate and coat thoroughly. Place on wax paper to let the chocolate cool a little.
Optional: Sprinkle with the Sprinkles!
Refrigerate for at least an hour until firmly set.
Notes
To melt the chocolate, I broke the bar into pieces, placed in a heatproof ramekin. I filled a small frying pan with about an inch of water and heated the chocolate over medium heat until it melted, stirring frequently.