Directions
Prepare the date base
Place the dates in a small pot and cover with water. Bring to a gentle simmer and cook
until the dates are soft and tender. Drain well, then add the coconut oil while the dates
are still warm, allowing it to fully melt.
Blend the wet ingredients
Transfer the softened dates and melted coconut oil to a blender. Add the maple syrup
and blend until smooth and well combined. Set aside.
Prepare the dry ingredients
In a large blender or food processor, crush the sunflower seeds until finely ground.
Transfer to a large mixing bowl and add all remaining dry ingredients, including Maia
Flour, cacao powder, oat flour, flax meal and sea salt.
Combine wet and dry
Pour the blended date mixture into the bowl with the dry ingredients. Mix thoroughly
until a soft, uniform dough forms.
Chill the mixture
Place the mixture in the refrigerator for 5 minutes to firm up. This will make the dough
easier to handle and shape.
Form the bites
Using a kitchen scale, portion the mixture into 25 g pieces. Roll each portion into a ball,
then roll in crushed hazelnuts to coat.
Set and store
Place the finished protein bites in the freezer briefly to set their shape. Once firm, they
are ready to serve.
