20 mins
20 mins
Protein Balls
Recipe for about 17 balls (18 g each)
Play Video about Protein Balls
INGREDIENTS:
Dry:
30g pumpkin seeds
30g sunflower seeds
30g cashews
15g chia seeds
15g cacao powder
10g cacao nibs
5g maca powder
Pinch of pink Himalayan salt
Wet:
120g MyJool Medjool dates (pitted and peeled)
30g tahini
20g maple syrup
1/2 tsp vanilla extract
DIRECTIONS:
Start by soaking the dates in warm water for about 10 minutes. Then, pit and peel them.
Add all the dry ingredients in a food processor and process until you get a fine coarse texture.
Add the dates, tahini, maple syrup, and vanilla and process again until a paste is formed.
Using a spoon, scoop out same-sized portions of about 18 grams, and shape them into balls.
Place the protein balls in the fridge for at least 1 hour to set (you can also freeze them).
You can enjoy them as they are but, if you prefer, you can also cover them with cacao powder or dip them in melted dark chocolate.
⏳ They last up to 1 month in the fridge and 2 months in the freezer
