Chocolate Protein Balls

 

Chocolate Protein Balls

Gluten and Dairy Free

When I went Dairy Free, I had to give up my life long love of Chocolate… kinda. Until I found all of the alternative options and ways to sneak chocolate into my diet, here and there! These Chocolate bites have saved me time and time again from breaking my diet guidelines and satisfied my cravings when it’s that time of the month. Easy to pack and go in your bag with you for the day! I used to go buy a bag that had maybe 4-5 protein balls sold in it and after a while I got creative and decided to make them on my own…plus is 4 ever REALLY enough?

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All Ingredients/products are linked at the bottom of this blog as well as my ‘PRODUCTS’ page!

**This is a recipe that I almost never make the same as the time before, if I am missing an ingredient, NO SWEAT! This is a forgiving recipe and most ingredients can be easily substituted or left out. I also tend to double this recipe for an extra batch to store in the freezer!


What you’ll need:

-Vega Sport Chocolate Protein Powder (1/2 cup)

-Medjool Dates (soaked in hot water and processed) (1 1/2 cups)

-Chia Seeds (1 TBSP)

-Almonds OR Walnuts (YOUR CHOICE! OR MIX AND MATCH BOTH) (1 1/4 cup)

-Almond Butter (2 TBSP)

-Cacao Powder (5 TBSP)

-Pure Maple Syrup (3 TBSP)

-Coconut Oil (1 TBSP)

-Coconut OR Almond Milk OR Coconut Water (YOUR CHOICE) (Roughly 1/2 cup or until consistent texture to shape balls)

-Add 2 TBSP warm water (if needed)

-Can add more flavor by adding in Shredded Coconut, simply roll balls into coconut shreds after shaped, adhering the coconut shreds to the outside of the protein ball. (2 TBSP added to mixture and 2/3 aside for rolling.

-Parchment Paper


Step 1: Line the container, which will go in the freezer, with Parchment Paper. Then, gather and measure out all ingredients.

Step 2: Separate the nuts and dates. Soak the dates in warm water for 20 minutes, before grinding them in the food processor (as pictured). In the meantime, separately grind the nuts in the food processor. (Can leave chunky if that’s your preference).

Step 3: Combine ALL ingredients (nuts and dates) in one bowl, until thoroughly mixed. Will be thick and sticky. Using a fork or hands, may be best.

Step 4: If needed, add more Coconut Milk/Water, Almond Milk, or water if mixture is too thick. Add 2 TBSP at a time.

Step 5: If you choose, you may roll in Coconut Shreds by spreading 2/3 cups of coconut shredding on to a plate and greasing your hands with coconut oil. Roll each protein ball through the pile before placing it on your parchment paper.

Step 6: Once rolled, place protein ball onto your parchment paper until the entire batter is out. (Should make at least 20 protein balls). Set the protein balls by storing in an airtight container in freezer for at least 30 minutes and then shifting over the fridge for a quick grab and go snax! (I keep mine in the freezer)

Process the almonds or walnuts before adding to the mixture.

Soak the Medjool Dates in warm water for 20 minutes before processing.

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