I'm having a lot of fun discovering different flavor combinations! Great for after a workout or an on-the-go breakfast.

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Recipe Summary

prep:
30 mins
additional:
15 mins
total:
45 mins
Servings:
8
Yield:
24 balls
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Mix peanut butter and agave syrup together in a bowl. Add protein powder and mix well.

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  • Grind graham cracker crumbs, flax seeds, and cocoa nibs in a food processor to a coarse, sand-like consistency. Add to the bowl with the peanut butter mixture.

  • Grind sesame seeds, sunflower seeds, and pumpkin seeds in the food processor to a coarse consistency. Add to the bowl with the peanut-flax seed mixture. Add puffed quinoa and walnuts. Add figs. Stir to combine. Form tablespoonfuls of the mixture into 1-inch balls.

  • Place coconut in a bowl. Roll balls in coconut and place on a baking sheet or plate. Freeze until firm, about 15 minutes. Store in the freezer.

Cook's Note:

Use any nut butter you prefer. I made homemade pecan butter with a little peanut in it.

Nutrition Facts

385 calories; protein 12.2g; carbohydrates 36.7g; fat 24g; sodium 136.7mg. Full Nutrition
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