No Bake Chocolate Protein Cookies

Need a quick recovery snack? These little cookies hit all the marks. They have protein and healthy fats, and are sure to give a quick dose of energy after a hard workout.

Ingredients

• <strong>For the cookies</strong>
• 1 cup walnuts
• ½ cup raw cashews
• 1 cup pitted medjool dates
• ⅓ cup plant based chocolate protein powder
• 2 Tbsp unsweetened vanilla almond milk (plus 1 Tbsp more if needed)
• <strong>For the topping</strong>
• 1 Tbsp dark chocolate chips (optional but recommended)
• Fleur de sel (optional but recommended)

Instructions

1. Line a sheet pan or plate (that can go in the freezer) with parchment paper and set aside.
2. In a food processor fitted with an S blade, grind the walnuts and cashews until they are finely chopped.
3. Add in the dates and blend again chopped up and until well combined.
4. Add in the protein powder and blend again until the mixture starts to come together. Add the almond milk and pulse until the mixture comes together into a dough ball. If it seems too dry, add a tiny splash of almond milk and blend again, repeating until the desired consistency is reached.
5. With clean hands, roll the dough into 12 balls, place them on the parchment lined sheet pan or plate, and flatten.
6. Place the sheet pan in the freezer, and freeze until just firm, about 10-15 minutes.
7. Meanwhile, melt the chocolate for the topping. In a microwave safe bowl, melt the chocolate chips in 10 second intervals, stirring in between, until smooth.
8. Take the sheet pan with the prepared cookies out of the freezer. Using a spoon, drizzle the melted chocolate over the tops of the cookies, sprinkle with a little fleur de sel, then freeze again until set.