Mint Chocolate Chip Protein Balls (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
50 g rolled oats
02 -
30 g vanilla protein powder
→ Wet Ingredients
03 -
240 g almond butter
04 -
42 g honey
05 -
0.25 tsp peppermint extract
06 -
15-30 ml unsweetened almond milk, as needed
→ Mix-ins
07 -
40 g mini dark chocolate chips
# Instructions:
01 -
In a large mixing bowl, combine rolled oats, almond butter, honey, vanilla protein powder, and peppermint extract. Mix thoroughly until a uniform mixture forms.
02 -
If the mixture is too dry, incorporate almond milk 1 tablespoon at a time until the desired consistency is reached.
03 -
Gently fold mini dark chocolate chips into the mixture, distributing evenly.
04 -
Portion out 1 tablespoon of the mixture per serving and roll firmly between your palms to form balls. Repeat until all mixture is used.
05 -
Arrange the balls on a parchment-lined baking sheet. Refrigerate for at least 20 minutes to allow them to firm up.
06 -
Transfer the chilled protein balls to an airtight container and store in the refrigerator for up to one week.
# Notes:
01 -
For a vegan variation, substitute honey with maple syrup.
02 -
If the mixture is too sticky to handle, chill it for 5-10 minutes before shaping.
03 -
Adjust the amount of peppermint extract to taste preference.
04 -
Boost protein and fibre content with the addition of chia or flax seeds.