Chocolate Protein Balls

Add the pitted dates to the bowl of a 12-cup food processor fitted with an S-blade, along with the peanut butter, cacao powder (or cocoa powder), collagen peptides, and salt. Secure the lid and pulse for about 60 seconds, until the mixture sticks together and looks like sticky cookie dough. Note: Don't over-process the dough, or it might become greasy. As soon as the mixture sticks together when pressed between your fingers, it's ready! 2. Use a cookie scoop or a slightly heaped tablespoon to scoop the dough and roll it between your hands to form a ball. Place this on a parchment paper-lined plate, then repeat the process. You should get about 15 balls from this batch. (Feel free to double it if you want more!) 3. Place the plate in the fridge to chill for 30 minutes to help the balls firm up even more. Then, transfer them to an airtight container with a lid to preserve their flavor. Store in the fridge for up to 2 weeks or in the freezer for up to 3 months. 4. prep10 mins 5. total10 mins