A very simple, basic choc protein ball with that extra surprise factor! You guys know that I’m all about that peanut butter and chocolate so this is basically the perfect treat to me! I originally made this recipe for the Macromike e-book and it’s still been one of my faves!
Here is the recipe 🙂
Here is the recipe 🙂
5-INGREDIENT CHOC PROTEIN BALLS with an OOZY PEANUT BUTTER CENTRE
(Gluten-free, refined sugar free, oil-free)
Makes: 10 protein balls (per ball: Cal: 141, P: 10g, C:9g, F:8g)
INGREDIENTS:
Choc Protein balls
- 1 cup almonds
- 1/4 cup vegan protein powder ( I used @macr0mike PB cheesecake )
- 2 tablespoons cacao powder
- 1 cup dates, pitted and soaked
- water, if needed
Oozy Peanut butter filling:
- 1/4 cup @macr0mike powdered peanut butter + 2 tablespoons of almond milk (*alternatively just use 1/4 natural peanut butter)
METHOD:
- In a food processor, process the almonds until a fine crumb.
- Add in the protein powder and cacao powder and process briefly until the mixture is evenly brown in colour
- Add in the dates and process until the mixture clumps together into a ball. if the mixture is too dry, you may need to add a bit of water
- Make the peanut butter filling: mix the powdered PB with the almond milk until a smooth, thick, spreadable consistency is achieved
- Divide the protein ball dough into 8-10 even portions
- Flatten each portion and spoon in about a teaspoon of the peanut butter filling into the centre. Then scoop up the edges of the dough to close it up into a protein ball shape.
*Storage tips: in an airtight container for up to 2 weeks in the fridge or in the freezer for months. Note that the PB centre will be frozen if you store it in the freezer so let it thaw at room temperature for 15 mins before eating it.
Yipee! Now you have choc protein balls with an extra surprise factor!
