Ingredients (makes 8–10)

• 1.5 cups fresh Medjool dates (pitted)

• 3 tbsp cacao powder

• 2 tbsp raw honey (or 3 tbsp sugar-free maple syrup)

• 1 heaped tbsp nut butter

• 3 tbsp collagen peptides powder

• 1.5 scoops chocolate protein powder

• 2 tbsp pumpkin seeds

• Dash of sea salt

Method

1. Add all ingredients to a food processor.

2. Blend until a sticky dough forms.

3. Roll into 8–10 bite-sized balls.

4. Place in the fridge for 10–15 minutes to firm.

Coating

• 100–120g sugar-free dark chocolate (melted)

• Dip each ball in chocolate, place on baking paper, sprinkle with sea salt and refrigerate until set.

Storage

• Store in the fridge for up to 1 week