• Add the almond flour, dates, almond butter, protein powder, milk and vanilla to a food processor and blend until you have a smooth fudge like mixture. A few bits of dates remaining is fine as it add to the texture.

  If the dough seems a little dry add more milk a tablespoon at a time and blend again until it comes together. If it seems too wet add more almond flour or protein powder.

  Lastly fold in the chopped pecans.

  Roll into small balls,about 1-2 tablespoons each (I got 12) and place on a parchment paper lined tray or dish.

  Place in freezer for 30 minutes to firm up then melt the chocolate.

Chocolate Coating

• Place chocolate chips and coconut oil in small dish and microwave with 20 second bursts stirring between each one until melted and smooth.

  Or use double boiler method - (pot of boiling water with a bowl resting on top) melt the chocolate chips and the coconut oil together.

  Remove the fudge bites and after checking they are firm and set, use two forks to hold each fudge bite and one by one, dip into the melted chocolate, and roll around until fully coated, then place on a parchment lined tray or dish.

  Sprinkle with flaky salt if desired, then chill until chocolate has set.

  Transfer to the fridge to allow the chocolate to set (around 10 minutes).

  Store in the fridge for up to 1 week or freezer for up to 3 months. If frozen allow to thaw for 10 minutes before eating for the best texture.