Ingredients
1/4 cup + 2 tbsp warm water
2 tbsp ground flax seeds
1/2 cup almond flour
2 scoops Chocolate Shakeology (Whey or Plant-Based Vegan)
5 pitted dates
1/4 cup canned black beans, drained, rinsed
1/4 cup unsweetened almond milk
1/4 cup unsweetened cacao powder
1 tsp pure vanilla extract
2 tbsp semi-sweet chocolate chips
Directions
Make a flax egg by adding water and flax seeds to a small mixing bowl. Stir to combine and set aside for 3-5 minutes.
Add the flax egg, almond flour, Shakeology, dates, almond, milk beans, cacao powder, and vanilla extract to a food processor. Cover and pulse until a soft cookie-dough texture is created.
Using clean hands, form the dough into 12 evenly-sized balls, about 1 1/2 inches in diameter.
Roll the balls in chocolate chips.
Serve immediately or store in the fridge in an airtight container for up to 3 days.
If using a blender, pulse dates with almond milk on low until desired texture is reached. Add the other ingredients, then pulse on low to combine.
2B Mindset Plate It: Enjoy it as an occasional treat. Be sure to track it.
Portion Fix Containers: 1/2 purple, 1/2 blue
