How to Make Peanut Butter Protein Balls

peanut butter

🥗Healthier: almond butter

💰Cheaper: sunflower seed butter

Almond butter has less saturated fat and is lower in calories.

honey

🥗Healthier: maple syrup

💰Cheaper: agave syrup

Maple syrup is a natural sweetener that adds a unique flavor.

chocolate chips

🥗Healthier: dark chocolate chips

💰Cheaper: cocoa powder

Dark chocolate chips provide antioxidants and less sugar.

coconut flakes

🥗Healthier: chopped nuts

💰Cheaper: oats

Chopped nuts add healthy fats and protein.

Start by placing raw cashews and peanuts into an electric processor.

Sift cocoa powder through a sieve to remove lumps and add it to the processor.

Blend the nuts and cocoa powder until ground to a fine texture, leaving some larger bits if preferred.

Add desiccated coconut to the mixture.

Incorporate medjool dates into the processor; you can use normal pitted dates if preferred.

Pour in vanilla essence for flavor.

Add honey for sweetness; maple syrup can be used as an alternative.

Spoon in peanut butter; other nut butters like cashew or almond butter can be used as substitutes.

Blend the mixture until it reaches a doughy texture, similar to play-doh.

Remove the blade from the processor to check the texture; it should hold together when squeezed in your hands.

Using gloves, take a heaped tablespoon of the mixture and roll it into golf ball-sized protein balls.

Place the rolled balls onto a tray.

Ensure to squeeze the mixture tightly to avoid air pockets and prevent them from falling apart.

Continue rolling until all the mixture is formed into balls.

Once finished, store the protein balls in an airtight container in the fridge to harden up.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens