Almond Butter Protein Balls (5 Ways)
Servings: 16 balls
Calories: 90kcal
Ingredients
Base
- ⅔ cup almond butter
- ⅓ cup maple syrup or honey
- ½ cup protein powder I use half pea protein isolate and half brown rice protein isolate- *see post for different types of powders
- ¼ teaspoon fine sea salt
- water as needed
Chocolate
- ⅓ cup cocoa powder
- 3 tablespoon water
- ¼ teaspoon espresso powder optional
- ¼ cup cacao nibs or chocolate chips (optional)
Coconut
- ⅔ cup unsweetened, shredded coconut
- 1 teaspoon coconut extract optional
Cinnamon
- 1 and ½ teaspoon ground cinnamon
- 1 teaspoon vanilla extract
Cookie Dough
- 1 tablespoon vanilla extract
- ¼ cup cacao nibs or dark chocolate chips
Instructions
- In a large bowl, combine almond butter and maple syrup.
- To the almond butter mixture, stir in the protein powder and salt. Mix until well combined, adding water, 1 teaspoon at a time, as needed (the dough should be similar in consistency to play dough)
- Optional: If making one of the other flavor combinations, add the remaining ingredients and mix until combined, adding water as needed.
- Line a dish with a silicone mat, parchment paper, or wax paper. Scoop a tablespoon of the mixture, roll it into a ball and set it in the dish. Repeat with the remaining mixture (it should make about 16).
- Enjoy immediately or refrigerate for later.
Notes
Leftovers
Store balls at room temperature for up to 3 days, in the refrigerator for up to 1 week or freeze for up to 3 months.
*Nutrition estimate calculated based on Base Recipe with pea protein isolate.
Nutrition
Serving: 1ball | Calories: 90kcal | Carbohydrates: 7g | Protein: 6g | Fat: 6g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 71mg | Potassium: 93mg | Fiber: 1g | Sugar: 4g | Vitamin A: 0.1IU | Calcium: 46mg | Iron: 1mg
