Mocha Protein Balls

📝 Ingredients

• 100 g rolled oats
• 60 g chocolate whey protein (about 2 scoops)
• 2 tsp instant coffee (4 g)
• 2 tbsp hot water (30 ml)
• 80 g almond butter
• 50 g honey (about 2½ tbsp)
• 1 pinch of salt
• 10 g unsweetened cocoa powder (for coating)

🍴 Utensils

• Blender
• Mixing bowl
• Small bowl
• Spatula
• Shallow bowl
• Airtight container

📖 Steps

1. Blitz the oats in the blender for 30 seconds until you have a powder as fine as flour. The finer it is, the smoother the balls will be and the easier they are to roll without cracking.
2. In the small bowl, dissolve the instant coffee in the hot water, stirring until no granules remain. Leave to cool slightly for 2 minutes: liquid that's too hot would cook the whey and make it lumpy.
3. In the mixing bowl, combine the oat flour, whey and the pinch of salt. Add the almond butter, honey and coffee, then mix with a spatula until the mixture forms large, moist crumbs.
4. Then knead by hand for 1 to 2 minutes: the mixture should become firm and smooth and no longer stick to your fingers. If it crumbles, add 1 tsp water; if it's sticky, chill it for an extra 10 minutes in the next step.
5. Cover the bowl and chill the mixture in the fridge for 15 minutes to firm it up. It will be easier to shape, and the balls will hold their shape better once rolled.
6. Scoop out portions of about 27 g, roughly a heaped tablespoon of mixture, and roll them between your palms into 12 nice round balls. Lightly wet your hands if the mixture sticks.
7. Tip the cocoa into the shallow bowl and roll the balls in it one at a time until fully coated. Tap off the excess, then store them in the airtight container in the fridge. Allow 3 balls per serving.