Choc Hazelnut Protein Balls

8 serves
10 mins + 10 mins soaking

Ingredients

➕ 12 Medjool dates (pitted)
➕ 1 tbsp chia seeds
➕ 1/3 cup rolled oats
➕ 2 tbsp Cacao Hazelnut Plant Protein
➕ 10 whole hazelnuts

These Choc Hazelnut Protein Balls are everything a good snack should be: chewy from dates, rich in cacao flavour, and with a surprise crunchy hazelnut in every bite. Made with Botanika Blends Cacao Hazelnut Plant Protein, they’re sweetened by nature, powered by plants, and perfect for on-the-go, pre-gym, or that afternoon crash moment.

No baking, no fuss—just blend, roll, and chill.

How To Make It:

Soak the dates: Place your Medjool dates in boiling water for 10 minutes to soften them.
Blend the base: Drain the dates and add them to a food processor with chia seeds, rolled oats, and protein powder. Blend until sticky and well combined.
Shape with crunch: Take a spoonful of the mixture, flatten it slightly, place a hazelnut in the centre, and roll into a ball.
Repeat & chill: Repeat until all mixture is used. Place balls in an airtight container and refrigerate for 30 minutes or until firm.
Enjoy! Keep stored in the fridge for a grab-and-go snack all week long.

0 comments

FAQ – Choc Hazelnut Protein Balls

Yes! Almonds, cashews or even a bit of nut butter can be added for variety.
If dates are soft enough, you can mash by hand and mix, but texture will be chunkier. A blender or processor gives best results.
Store in an airtight container in the fridge for up to 7 days or freeze for up to 2 months.
Yes—if you use certified gluten-free oats, the recipe is fully gluten-free.
Sure—just skip the powder and add extra oats to keep the texture rollable.
They do! Just keep them cool in summer months as the dates can soften.

Yes! Almonds, cashews or even a bit of nut butter can be added for variety.
Store in an airtight container in the fridge for up to 7 days or freeze for up to 2 months.
Sure—just skip the powder and add extra oats to keep the texture rollable.

If dates are soft enough, you can mash by hand and mix, but texture will be chunkier. A blender or processor gives best results.
Yes—if you use certified gluten-free oats, the recipe is fully gluten-free.
They do! Just keep them cool in summer months as the dates can soften.

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