90 g (⅓ cup) smooth peanut butter, no added sugar or salt
1 tsp vanilla extract
80g fresh medjool dates, pitted
60 ml (¼ cup) skim milk or unsweetened almond milk
1 tbsp unsweetened cocoa powder, extra, to dust
METHOD
Place the almonds in a small food processor and process until finely chopped.
Add the Classic Shake powder and cocoa, and process until combined.
Add the peanut butter, vanilla, dates and milk. Process until the mixture comes together in a ball. If it is still crumbly, add a little extra milk, 1 teaspoon at a time.
Transfer the mixture to a clean bowl and roll into 10 even balls. Place on a tray or plate without touching, then dust with the extra cocoa.
TIPS FOR SUCCESS
Cow’s milk or almond milk? Either works. Use skim cow’s milk for a little extra protein and calcium, or unsweetened almond milk for a dairy-free option.
Adjust the texture. Classic Shake powder contains fibre and soaks up liquid, so add milk slowly, a teaspoon at a time, until it just holds together when pressed.
Easy rolling. Lightly dampen your hands before rolling to stop the mixture sticking.
Make it your way. Swap the almonds for walnuts or cashews, and the peanut butter for any other nut butter.
Store. Keep in an airtight container in the fridge for up to 1 week.
