1. Place the almonds into a food processor. Blend on high for about 1 minute, or until fully crushed.
2. Add the dates, coconut oil, almond butter and Camp Coffee Essence into the food processor with the almonds and blend until the mix is combined.
3. Remove the mix from the food processor and roll into small balls. Place these on a lined baking tray, then put the tray into the freezer for 1 hour to set.
4. Once set, remove the protein balls from the tray and store in the fridge.
Camp Coffee Essence
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