Cookie Dough Protein Balls
These are fabulous - super easy to make and they make a healthier protein hit based around mostly wholefoods. We drizzled chocolate over the top but you could dunk them and properly coat them if you prefer more chocolate. Use sunflower seeds and tahini instead of the cashew nuts and peanut butter for a nut free version.
Takes 10 minutes
Serves 12
Ingredients
- 80 g porridge oats or gluten-free oats
- 100 g cashew nuts
- 100 g peanut butter
- pinch of salt
- 1 tsp vanilla extract
- 3 tbsp maple syrup
- 2 tbsp coconut oil melted
- 3 tbsp of chocolate chips
- 100 g chocolate to coat
Instructions
- Blend oats, salt and cashews
- In a food processor blend the oats, salt and cashews for a couple of minutes, until they form fine crumbles
- Add the rest of the ingredients except the chocolate
- Add the remaining ingredients and blend for further 2 minutes. You may need to scrape down the sides of the processor. If it’s too crumbly to form a dough, you can add a couple of tsp water and process again.
- Fold in chocolate chips & roll into balls
- Remove from the food processor and put in a large mixing bowl. Add the cacao nibs/choc chips and fold them right through. It should form a big cookie dough ball!
- Break off pieces and roll into mini balls (or shape into bars if you’d prefer).
- Coat the cookie dough balls in chocolate: Melt the 100g chocolate and drizzle it over the cookie dough balls.
- Store at room temperature for a few days, or refrigerate or freeze for a few weeks.
- Enjoy!