Cookie Dough Protein Balls

These homemade protein balls are little life savers when you need a taste of something a bit sweet and satisfying but still healthy – after dinner, post-workout, 3pm slump pick-me-up ; )

Packed with protein and all-important healthy fats, they are easy to make and fun to customise. Most importantly, they have none of the stabilisers and chemicals that the shop bought ones all contain. They will keep for up to 2 weeks in the fridge so great for those who like to meal prep for the week.


Ingredients (makes about 10)
50g brown rice protein powder
2 tbsp ground flax seed
60g almond butter
1 tbsp coconut oil
2 tsp vanilla extract
20g raw cacao nibs OR dark chocolate chips
50ml unsweetened almond milk (if needed to combine mixture)

1. Mix together the rice protein and flax seed in a large bowl.
2. Add the almond butter, melted coconut oil and vanilla. Combine until mixture becomes a sticky dough.
3. Add the cacao nibs/chocolate chips.
4. Using damp hands, divide the mixture into about 10 equal sized balls. If too dry and crumbly, add the almond milk and stir well before rolling the balls into shape.
5. Store balls in an air-tight container in the fridge for up to 2 weeks (if they don’t all get eaten before!).

: These balls can be adjusted to taste! Try peanut or cashew butter, roll the balls in desiccated coconut, or if you fancy them a bit sweeter, add a tbsp of coconut sugar or agave syrup.

Nutritional content per ball (approx.)
90 calories; 7g protein; 2.5g carbs (1.5g sugars); 5.3g fat; 1.7g fibre


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