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My review
Chocolate Almond Butter Protein Balls
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In with Kitch
"I started making these protein energy balls when my doctor said I had low blood sugar and needed to add more protein to my diet. A great afternoon pick-me-up for kids and adults. You can take them to your gluten-free and raw friend's parties."
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Ingredients
2 h 30 m servings 207Original recipe yields 16 servings (16 balls)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Melt coconut oil in a small skillet over medium-high heat. Add rice flour; cook and stir until toasted, 3 to 5 minutes. Add chocolate and stir until just melted. Remove from heat.
- Place sesame seeds in a small soup bowl.
- Place almond butter, hemp seeds, cocoa powder, protein powder, honey, and salt in another bowl. Stir with a stiff silicone spatula. Add the rice flour mixture and stir to combine.
- Measure out about 16 balls using a small ice cream scoop or 2 tablespoons. Roll between palms to shape balls; roll in the bowl of sesame seeds to coat. Roll again to secure the seeds. Place balls in a baking dish and cover with plastic wrap.
- Refrigerate until firm, 2 to 4 hours. Serve chilled or at room temperature.
Footnotes
- Cook's Notes:
- Wheat germ, chia seeds, or flax seeds can be substituted for hemp seed. Nonfat milk powder can be substituted for whey protein powder.
- Coconut oil and baking chocolate are used to firm consistency when chilled. Feel free to use chocolate chips.