No Bake Peanut Butter Protein Balls | VEGAN | Full Recipe

peanut butter

🥗Healthier: almond butter

💰Cheaper: sunflower seed butter

Almond butter is lower in calories and sugar, while sunflower seed butter is nut-free.

honey

🥗Healthier: maple syrup

💰Cheaper: agave syrup

Maple syrup provides a lower glycemic index.

chocolate chips

🥗Healthier: dark chocolate chips

💰Cheaper: carob chips

Dark chocolate offers antioxidants, while carob is caffeine-free.

coconut flakes

🥗Healthier: sliced almonds

💰Cheaper: oats

Sliced almonds add crunch without the calories of coconut.

Start with 2 to 3 tablespoons of almond milk, using unsweetened almond milk.

Measure out a quarter cup of vanilla pea protein powder.

Add 3 tablespoons of pure maple syrup to the bowl.

Incorporate 2 tablespoons of organic chia seeds.

Add a quarter cup of ground flax or flax meal.

Mix in a quarter cup of hemp hearts.

Pour in a half cup of all natural peanut butter, ensuring it's runny for better mixing.

Add 2 tablespoons of dark chocolate chips, noting that more can change the texture.

Combine all dry ingredients first, giving them a little mix together.

Add in the wet ingredients: peanut butter, maple syrup, and almond milk, starting with 2 tablespoons of almond milk and adjusting as needed.

Stir the mixture with a wooden spoon until it reaches a cookie dough consistency, adding more almond milk if necessary.

Fold in the chocolate chips, adjusting the amount based on preference.

Form the mixture into balls using your hands or a tiny cookie scooper, aiming for about 12 protein balls.

Refrigerate the balls for 30 minutes to firm them up.

Store in an airtight container in the fridge for up to a week.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens