Ground coffee
Large flake oats
Almond flour
Rice crispie cereal
Vanilla or mocha plant protein poweder
Hazelnuts, crushed
Salt
Honey
Date puree (see box below)
Coconut oil
Vanilla extract
Small chocolate chips
Line a 23 cm (9 po) square pan with parchment paper.
In a large bowl, mix the coffee, oat flakes, almond flour, rice crispie cereals, powder, hazelnuts and salt.
In a microwave-safe bowl, at medium heat, heat the honey, date puree, coconut oil and vanilla for 30 seconds. Mix well. Pour onto the dry ingredients and stir until the preparation is damp. Add the chocolate chips.
Pour the mix into the pan et press firmly for a smooth surface.
Let cool in the refrigerator for 15 minutes. Take out and shape into 24 balls using about 15 ml (1 tablespoon) for each. Keep in the refrigerator.
