I'm calling these ones "protein quinoa energy bites" because instead of loading them up with nuts like I normally do, I actually used some plant-based protein powder. The protein powder gives them a touch more sweetness and also helps keep them a little lower in fat, while still making them filling and satisfying.
To the food processor, add the dates. Process until broken apart and sticky, about 30 seconds. Add coconut and process until evenly distributed in the dates.
With the food processor running, add the remaining ingredients (minus the crispies and water) and process until a dough begins to form. You should be able to pinch it between your fingers and it will stay together. If the dough feels dry pulse in some water 1 teaspoon at a time until it comes together. Pulse in the quinoa crispies.
Form the dough into golf ball-sized truffles (you should get 14 - 16 balls). Place the ball on a parchment lined baking sheet and refrigerate for 30 minutes to set.
Store in an airtight container in the fridge for 5 days.