Protein balls (or ‘truffles’ if you prefer that word) are a great snack. They feature great macros and they’re nicely bite-sized so you can stick them in a tupperware and take them with you on a day out, to work, to school, to the gym, etc. They’re really easy to make too and perfect for when you feel like having a yummy snack but find yourself without much time to prepare one.
These vegan ‘protein balls’ are made with peanut butter but you really can use any nut butter to make them, e.g. almond butter, cashew nut butter, macadamia nut butter, ABC (almond, cashew and brazil) nut butter, or even this ridiculously tasty and ridiculously named ABCPWH butter – it’s a combination of almond, brazil nut, cashew nut, walnut and hazelnut butter!
As well as being open to different nut butter variations, this recipe is also open to a lot of protein, macro, and additional ingredient variations; Check notes at the bottom of this recipe.
Ingredients
1/4 cup Pea Protein 80
1/8 cup coconut flakes (See note 1)
1/4 cup coconut milk (See note 2)
1/8 cup Only Peanuts Nut Butter (Or your nut butter of choice)
1/4 cup coconut sugar
1-2 squares unsweetened dark chocolate
Directions
1. Stick all the above ingredients, except for the chocolate, in a food processor and mix until you get a dough. If it’s too powdery, add a bit more milk but remember to only add a teaspoon at a time so that your mix doesn’t all of the sudden because soupy.
2. Once it’s nicely doughy, put it in a big bowl and mix in your chocolate chips!
3. Roll the dough into ‘balls’.
Notes
1. If you don’t like coconut or, for whatever reason, want to substitute it in this recipe, go ahead and use ground almonds. You may have to use a bit more than 1/8 cup though. Just ‘play it by eye’ until your dough achieves the right consistency.
2. Feel free to sub cartoned coconut milk with almond, hazelnut, rice or oat milk. However avoid using dairy if you plan on taking these ‘balls’ out of the fridge and/or keeping them at room-temperature all day.
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