Raw Beetroot, Raspberry & White Chocolate Energy Balls

Ingredients:

For the energy balls: -

50g Dates, soaked in warm water for 30 minutes
100g Ground almonds
150g Rolled oats
30mls BeetActive Concentrate
50g Fresh raspberries
2 Scoops vanilla protein powder (can be vegan)
3 tbsp Coconut oil
1 tsp Vanilla extract
 

For the glaze: -

1 tsp Coconut oil
50g White chocolate (can be vegan/dairy-free/no added sugar)
2 tsp Raspberry powder
Dash of vanilla extract
Freeze-dried raspberries, to decorate
 

Method:

1. First make the energy balls: Drain the dates and add to a food processor along with the other ingredients.
2. Pulse for a good few minutes until all of the ingredients come together in a slightly sticky mixture. Divide into about 10-12 pieces and roll each up into balls then place on a sheet of grease-proof paper and chill in the fridge for at least 2-3 hours to firm up.
3. Once firmed up, place onto a wire rack. Now gently melt the coconut oil and white chocolate, remove from the heat and whisk in the raspberry powder and vanilla.
4. Spoon over the melted pink white chocolate over each (all or just half) then sprinkle over freeze-dried raspberries. Chill in the fridge for 1 hour to set - then enjoy!
5. Keep any remaining energy balls in the fridge in an airtight container for up to 1 week.