5 PROTEIN ENERGY BALLS – TO KEEP YOU GOING IN THIS HEAT!

 No Bake Protein Energy Balls

  • 1 1/2 cups rolled oats
  • 1/2 cup vanilla whey protein powder (about 2 scoops)
  • 1/2 tsp cinnamon
  • 1 T chia seeds
  • 1/2 cup smooth natural peanut butter (or any nut butter)
  • 3 T natural honey
  • 1 tsp vanilla extract
  • 1/3 cup raisins, chocolate chips, craisins or preferred add-in
  • 2-4 T liquid (almond milk, milk, water etc…)

INSTRUCTIONS

  1. Add oats, protein powder, cinnamon and chia seeds to a large bowl.
  2. Add in peanut butter, honey and vanilla extract. Stir to combine.
  3. Add in raisins (or preferred add-in). Mixture should be slightly sticky but still crumbly.
  4. Slowly add in liquid 1 tablespoon at a time and using hands (get dirty!) combine until it comes together in a sticky ball that holds together. If mixture is too dry, add in more liquid but not so much that it won’t hold shape.
  5. Roll into balls using hands.
  6. Place in a container to set in the fridge for at least 30 minutes.
  7. Store in fridge until ready to eat.

 

Almond and Cranberry Energy Bites

  • 1 cup oatmeal
  • 1/3 cup almonds, chopped
  • 1/3 cup sweetened shredded coconut
  • 1 tbsp ground flaxseed (optional)
  • 1/2 cup nut butter (peanut or almond are both good)
  • 1/4 cup honey
  • 1 tbsp chia seeds
  • 1/3 dried cranberries, roughly chopped

INSTRUCTIONS

  1. Bake oatmeal, almonds and coconut for 8-10 minutes at 350°, stirring after 5 minutes. Allow the mixture to cool.
  2. In a medium bowl microwave the nut butter for 20-30 seconds until runny, add the baked mix along with flaxseed, honey, chia seeds and cranberries to the bowl.
  3. Form into 1.5″ balls and refrigerate.
  4. Store in an airtight container refrigerated for up to one week or freezer for 3 months.

 

Raw Peanut Butter Protein Balls

  • 1/2 cup peanut butter
  • 1/2 cup protein powder
  • 1 tbsp cocoa powder
  • 1 tbsp honey
  • 10-12 dates
  • 1 tsp vanilla
  • 1/4 cup oats

INSTRUCTIONS

  1. Add ingredients into food processor and blend until combined.
  2. If the mixture still remains crumbly, add a teaspoon of water at a time until it comes together.
  3. For easy portioning, use an ice cream scoop to create 6 large balls, then halve each and roll into 12 little balls.
  4. I store mine in zip lock bags in groups of 4, putting half in the freezer and keeping half in the fridge.

Hazelnut Mocha Protein Bites

  • 1/4 cup finely chopped hazelnuts
  • 1/2 cup coarsely chopped hazelnuts
  • 2/3 cups almond meal
  • 1 tbsp espresso powder
  • 1/4 cup vanilla bean protein powder
  • 1/4 cup nutella
  • 1/4 cup creamy peanut butter
  • 1/4 cup honey
  • 1 tbsp sugar-free almond, soy, or dairy milk
  • 3 oz. melted dark chocolate (I use Ghirardelli’s 60% dark).

INSTRUCTIONS

  1. In a large bowl, combine the finely chopped hazelnuts, almond meal, espresso powder, and vanilla bean protein powder. (Reserve the coarsely chopped hazelnuts for the shell).
  2. Add the Nutella, creamy peanut butter, and honey. Using your hands or a rubber spatula, stir together until everything is mixed together. Add a milk to make the mixture into a pliable dough.
  3. Scoop out a tablespoon and use the palms of your hands to shape it into a ball. Place the shaped balls in the freezer for about 10 minutes.
  4. Melt the chocolate, and set the coarse hazelnuts in a shallow bowl or plate.
  5. Take the chilled balls and dip them in the chocolate, roll them in the hazelnuts, and then store in the fridge until ready to eat.

Coconut and Ginger Energy Balls

  • 1 cup dates
  • 2 tbsp chopped raw Brazil nuts
  • 3/4 cup unsweetened shredded coconut
  • 1/2 tbsp honey or other sweetener
  • 2 tbsp fresh ginger grated

INSTRUCTIONS

  1. Place the dates in a food processor or blender and blend for 1 minute. Add the Brazil Nuts, shredded coconut, honey and ginger and continue to blend until all nuts/dates have broken down into uniform size and a sticky batter has formed (this can take anywhere from 1-5 minutes depending on the strength of your machine)
  2. Scoop out tablespoon sized amounts of the mixture and roll into balls, depending on the stickiness you can wet your hands a touch to make the balls easier to roll
  3. Store the balls in the fridge in a sealed container for approximately a week, or you can keep them in the freezer for a month.

Happy making, baking and snacking!