Ingredients:
- 1.5 cups old-fashioned oats (gluten-free if needed)
- 1 cup creamy almond butter (or nut/seed butter of choice)
- 2 scoops Vanilla Collagen Protein Powder
- 2–3 tbsp maple syrup (or sugar-free alternative like stevia, to taste)
- 100g dark chocolate (70% or higher, vegan if preferred)
- 10g freeze-dried raspberries, crushed (plus extra for garnish)
- Optional: Pinch of sea salt, chia seeds, or flaxseed for added texture
Method:
Prep the Base:
In a large bowl, combine oats, almond butter, protein powder, and maple syrup (or alternative). Mix until a thick, sticky dough forms. If too dry, add 1–2 tsp of plant-based milk or extra almond butter.
Form the Balls:
Roll the mixture into 12–16 even-sized balls (use a cookie scoop for consistency). Place on a parchment-lined tray and chill in the fridge for **2 hours** (or freezer for 30 minutes) to firm up.
Melt the Chocolate:
Break dark chocolate into a microwave-safe bowl. Heat in 30-second bursts, stirring between each, until smooth. Optional: Stir in a pinch of sea salt for depth.
Dip & Decorate:
- Gently dip each chilled ball halfway into the melted chocolate. Let excess drip off.
- Immediately roll the chocolate-dipped portion in crushed freeze-dried raspberries.
- Place back on parchment and drizzle with extra chocolate or a sprinkle of raspberry dust for flair.
Set & Serve:
Let the chocolate harden at room temperature (or refrigerate for 15 minutes). Store in an airtight container in the fridge for up to **2 weeks**.