Prepare the Dates: Ensure your Medjool dates are pitted. If they are dry or firm, place them in a bowl and cover with boiling water. Let them soak for 10 minutes, then drain thoroughly before using. This step ensures a smooth, non-lumpy dough.

Combine Dry Ingredients: In the bowl of a food processor, add the ground almonds, chocolate protein powder, cocoa powder, and sea salt. Pulse 3-4 times to combine everything evenly.

Add Wet Ingredients: Add the pitted dates, smooth almond butter, and vanilla extract to the food processor.

Process the Mixture: Secure the lid and process on high for 1-2 minutes. The mixture will look crumbly at first, but it should start to come together. I find that I need to stop and scrape down the sides of the bowl with a spatula at least once to ensure everything is incorporated.

Check the Consistency: After a couple of minutes, the mixture should form a large, sticky ball. If it seems too dry and crumbly, add 1 tablespoon of water or almond milk and process again. Add another tablespoon only if absolutely necessary. The final texture should be like a thick, rollable dough.

Stir in Extras (Optional): If you’re adding chocolate chips or chopped nuts, transfer the dough to a bowl and fold them in by hand. This prevents them from being completely pulverised by the processor blades.

Roll the Bites: Take about one tablespoon of the mixture and roll it between your palms to form a smooth ball, approximately 2-3 cm in diameter. Place the finished ball on a baking tray lined with parchment paper. Repeat with the remaining mixture.

Chill to Firm Up: Place the tray of brownie bites in the refrigerator for at least 30 minutes to an hour. This helps them firm up and makes the texture even more fudgy and delicious. They are ready to eat once chilled.