These protein balls are great for post-workout, a pre-workout snack for moderate intensity sessions, travel snacks, and a satisfying afternoon snack. For a more travel-friendly version, add the chocolate chips to the ball mix instead of melting them on top to limit melting in your luggage during travel.
Ingredients:
- 1/2 cup flour (oat flour works best, make oat flour by adding this amount of oats to a blender and blending into a flour)
- 1/3 cup protein powder (vanilla works well)
- 1/3 cup rolled oats
- 1/4 cup shredded coconut
- heavy sprinkle of pumpkin pie spice (or 1-1.5tsp cinnamon)
- 1 tsp vanilla extract
- 3 Tbsp nut butter
- 1/3 cup maple syrup
- 1/3 cup Greek yogurt
For drizzle:
- 2 Tablespoons chocolate chips, 1 tsp coconut oil
Instructions:
- Mix dry ingredients: In a medium bowl, combine flour, protein powder, rolled oats, coconut, and pumpkin pie spice.
- Add wet ingredients: stir in peanut butter, maple syrup, Greek yogurt, and vanilla extract.
- Adjust texture: If too sticky, add a bit more oat flour or oats one teaspoon at a time. If too dry, add a spoon of yogurt or maple syrup 1/2 teaspoon at a time. It should have the consistency of slightly hard play-dough.
- Take ~1 Tablespoon of dough and roll into a ball. Continue until all dough is gone. It should make roughly 11 protein balls. Place on a plate, cover, and refrigerate for at least 2 hours.
- After at least 2 hours of refreigeration, cook the chocolate chips and coconut oil in the microwave (or double boiler on the stove) until melted. Dip the protein balls one at a time into the melted chocolate and place back on the plate. Once all are dipped in chocolate, place back in the fridge to cool.
- Take the plate with the protein balls out of the fridge after they have cooled and the chocolate is hardened. Transfer to a reusable container. These can keep in the fridge for up to 4 days. They also freeze well!
Tips: Add more ginger to make them a bit spicier!
