DARK CHOCOLATE PROTEIN BALLS
No-bake Dark Chocolate Protein Balls. Super easy and healthy protein powder balls made with dates that are vegan and gluten-free
Provided by By Jessica Dalliday
Time 10m
Yield 10
Number Of Ingredients 12
Steps:
- In a large food processor, pulse the almonds until they are ground, almost like a flour but not until they are a paste. Add all other ingredients except almond milk and process on high for 30s-1 minute. Taste and adjust salt if needed. If too dry add almond milk, 1 tbsp at a time. If too wet add a bit more cocoa powder or protein powder and pulse for 10 more seconds. Scoop mixture out of the food processor into a large bowl. Wet hands and roll mixture into 10-12 balls. Store protein balls in air-tight container in the refrigerator or freezer for 1 month.
CHOCOLATE PROTEIN BALLS
Great for after-school snack.
Provided by Sarah Gadacz
Categories Desserts Chocolate Dessert Recipes Dark Chocolate
Time 40m
Yield 10
Number Of Ingredients 7
Steps:
- Stir oats, peanut butter, honey, chocolate, flax seeds, chia seeds, and protein powder together in a bowl until evenly mixed. Cover bowl with plastic wrap and refrigerate for 30 minutes.
- Scoop chilled mixture into balls. Keep cold until serving.
Nutrition Facts : Calories 187.7 calories, Carbohydrate 21.5 g, Cholesterol 0.2 mg, Fat 9.9 g, Fiber 3.2 g, Protein 5.8 g, SaturatedFat 1.8 g, Sodium 67.5 mg, Sugar 12.6 g
DARK CHOCOLATE PROTEIN BARS
Delicious, nutritious, vegan and gluten free! Adapted version of a hemp protein bar from the Veria show "The Sweet Truth"
Provided by TheGlutenFreeVeg
Categories Lunch/Snacks
Time 1h5m
Yield 10 Bars, 10 serving(s)
Number Of Ingredients 10
Steps:
- Combine ingredients in a food processor, blend until a ball forms. Spread on a baking pan.
- Bake at 400 Degrees for 45 minutes.
- Let cool, cut in to bars.
- Great if frozen!
Nutrition Facts : Calories 163.7, Fat 10.8, SaturatedFat 2, Sodium 85.6, Carbohydrate 15.4, Fiber 3.6, Sugar 8.8, Protein 5.8
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- First, soak your dates in purified water for 20 minutes. This just helps to soften before you blend. That way you don’t have to use a syrup or nut butter to bind.
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