Ingredients
Method
- Place ½ cup almond flour, ½ cup unsweetened shredded coconut, ¼ cup vanilla protein powder, ¼ teaspoon sea salt, ¼ teaspoon ground cinnamon, ½ cup salted creamy no-stir peanut butter, ¼ cup coconut oil, ¼ cup maple syrup, and ⅓ cup mini chocolate chips in a large mixing bowl and use a silicone spatula to mix very well until incorporated.
- Place the dough in the fridge for 15 minutes to firm slightly. (Don't skip this step!)
- Use your hands to form 1-inch balls and place on parchment paper or a non-stick baking sheet.
- Carefully place the balls in a parchment paper-lined container and chill in the fridge for at least one hour.
Nutrition
Notes
Protein powder: Keep in mind that not all protein powders are created equal and do vary in taste. I like the Vega Protein Made Simple powders (affiliate link) because there are no added gums, stevia or artificial ingredients. Just make sure the one you choose is plant-based for vegan/dairy-free if that's a requirement.
Storage: Peanut butter protein balls should be stored in an airtight container in the fridge and will stay fresh for at least a week, or for 2 months in the freezer. Thaw one or more balls for 5 minutes at room temperature before enjoying.
