Preheat your oven at 350 F/175 C. Place the coconut cream block in a bowl and place in the oven to melt for 5 to 10 minutes.
If your dates are dry and hard, place them in a bowl and cover with hot water. Wait 10 minutes and drain the water out.
Place all the ingredients into a food processor and blend for 5 minutes until the mixture forms a thick and sticky dough. If, after 5 minutes of processing, the mixture is still sandlike and not sticky, add 2 to 3 tablespoons of water and blend.
Once the mixture forms a large sticky lump in the processor, it’s ready to be rolled in small balls in the palm of your hands. It should yield around 23 balls.
To decorate, roll the balls in the remaining desiccated coconut. If you find the desiccated coconut too thickly chopped and doesn’t stick to your chocolate protein balls, place it in your processor and give it a few pulses so it becomes more finely milled.
Your chocolate protein balls are ready to be enjoyed!
Pair them with a cup of Moroccan Spiced Coffee or tea for a delicious snack!
Store in an airtight container in the fridge for up to 10 days. You can also freeze the individual servings. Place them on a baking sheet, then when fully frozen, remove and place them in the container/bag for up to 3 months.