These Inca Inchi Protein Balls are so yummy and are the perfect healthy snack! They are packed full of Omega's and so quick and easy to make.
Soak the dates in the boiling water until soft and then mash together until a paste forms.
Mix all the dry ingredients together in a bowl.
Scrape the vanilla from the bean and mix it with the date paste.
Mix the date paste and oil into to the dry ingredients and combine everything together evenly. If the mixture is too wet, add a touch more almond meal until you reach the right consistency. If the mixture is too dry, add 1 Tbsp of water at a time and mix through until you reach the right consistency.
Roll the mixture into balls and coat them in the shredded coconut.
Store in the fridge in an airtight container.
Ingredients
Directions
Soak the dates in the boiling water until soft and then mash together until a paste forms.
Mix all the dry ingredients together in a bowl.
Scrape the vanilla from the bean and mix it with the date paste.
Mix the date paste and oil into to the dry ingredients and combine everything together evenly. If the mixture is too wet, add a touch more almond meal until you reach the right consistency. If the mixture is too dry, add 1 Tbsp of water at a time and mix through until you reach the right consistency.
Roll the mixture into balls and coat them in the shredded coconut.
Store in the fridge in an airtight container.
Is the the 1/4 – 1/2 cup unsweetened coconut for rolling the balls in or was to be added to the dry ingredients? I added to dry ingredients and used extra to roll in. The recipe did not indicate where to add the inca inch oil so I opted to add it while making the date paste. They were not as firm as other protein balls I have made in the past, but certainly tasty enough. I think I will reduce / omit the coconut in the mix next time.
Hi Vanessa,
The shredded coconut is for rolling the bliss balls in. I hope they worked out in the end for you 🙂