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One of my favorite things to make is protein balls. They’re easy to make, there’s many different ways to make them and they’re always delicious. They’re a great snack to have on hand when you’re craving something sweet that is also packed with fiber and protein to keep you full.
I’ve found these balls are great to have on hand at work when that 3pm slump hits and you need a little pick-me-up. This recipe is a great template to use to create different flavor of protein balls. For example, you can change the nut butter and include different add-ins to create a whole different flavor.
Ingredient Notes
Dates – I recommend using medjool dates for this recipe. They are usually the juiciest ones. You can also try deglet dates if you can’t find medjool. If your dates are dry or old, soak them in warm water for 10-15 minutes before you use them to soften them up. When I do this, I add the date water they’ve been soaking in to the batter instead of plain water.
Peanut butter – You’ll want a natural peanut butter that is on the runnier side. I like to use Kirkland peanut butter. You can also swap this out for other nut butters like almond or cashew.
Vegan protein powder – I use vanilla protein but you can use whatever flavor you like. I prefer Orgain’s vegan protein. “LAURAL” saves you 30% if you want to try it out.
Instructions
- Add dates (see note above), water, peanut butter and vanilla extract to food processor and blend. Start with 2 tbsp water and add in more if needed.
- Add oats, protein and salt to food processor and blend. Check the texture of the dough and make sure it holds together when you pinch it between your fingers. If the dough is a little dry, add a few more tbsp of water.
- Roll dough into 12 balls and store in fridge or freezer.
Notes
- Like I mentioned above, one of the reasons I love this recipe, is that it’s easy to tweak to make different flavors. You can use chocolate protein, cashew butter and chocolate chips for a chocolatey treat.
Storing Instructions
Store balls in an air tight container in the fridge or freezer.
Vegan Peanut Butter Protein Balls
Ingredients
- 7 medjool dates (150 g)
- 2-4 tbsp water
- 1/4 cup peanut butter (64 g)
- 1 tsp vanilla extract
- 1 1/4 cup rolled oats (100 g)
- 1 scoop vegan protein (23 g)
- 1/4 tsp salt
Instructions
- Add dates (see note above), water, peanut butter and vanilla extract to food processor and blend. Start with 2 tbsp water and add in more if needed.
- Add oats, protein and salt to food processor and blend. Check the texture of the dough and make sure it holds together when you pinch it between your fingers. If the dough is a little dry, add a few more tbsp of water.
- Roll dough into 12 balls and store in fridge.
