Finding snacks that are high in protein, low in sugar and made of whole, plant-based foods can be difficult. Most of us turn to protein bars. But, you've probably eaten your bajillionth bar by now and want something new and exciting.
Protein balls for the win
We've been making these five protein ball recipes with the new Coconut Cashew Pecan nut butter over the past few months and loving them. They're portable, super easy to make, and hit on our nutrition principles. Give them a try and let us know what you think!
Protein ball foundation
- 1.25 cups gluten free oats
- 2.5 tablespoons chia seeds
- 2.5 tablespoons hemp hearts
- 1/2 cup Coconut Cashew Pecan nut butter
- 2 tablespoons honey or maple syrup
- 2 tablespoons nut milk (any kind works)
- 1/4 teaspoon sea salt
- Add ons (see below)
Our favorite add ons:
Vanilla Blueberry
- 1/3 cup unsweetened dried blueberries
- 1 teaspoon pure vanilla extract
Cherry Coconut
- 1/4 cup unsweetened dried cherries
- 1/4 cup unsweetened shredded coconut
Oatmeal Raisin
- 1/4 cup raisins
- 1/4 cup chopped walnuts
- 3/4 teaspoon cinnamon
Chocolate Chip
- 1/4 cup chopped walnuts
- 1 tablespoon cacao powder
- 1 tablespoon cacao nibs
- 1 teaspoon pure vanilla extract
Ginger Turmeric
- 1/4 teaspoon turmeric
- 1/4 teaspoon cinnamon
- 1/4 teaspoon ginger
- 1/8 cup unsweetened shredded coconut
- 1/8 cup golden raisins
Instructions
- Blend half of the oats in a coffee grinder or blender until 'powdered' - goal here is to have half whole oats and half oat flour in the mixture
- Place all of the ingredients (the foundation plus the add ons) into a large mixing bowl
- Thoroughly mix the ingredients and place into the fridge for 30 minutes
- Remove from the fridge and form mixture into 1 inch diameter balls (mixture will make around 14-16 balls)
- Store protein balls in an air tight container for up to 14 days in your fridge
Enjoy these delicious and nutritious, plant-based protein balls and drop us a line with your feedback!
