Name: Peanut Butter Protein Balls
Prep time: 15 min
Total time: 15 min
Yield: 6 servings
Ingredients: 150 g smooth peanut butter; 4 tbsp maple syrup (60 ml); 3–4 tbsp unsweetened soy milk (45–60 ml); 1 tsp vanilla extract (5 ml); 100 g rolled oats; 80 g vegan protein powder, vanilla or unflavoured; 2 tbsp ground flaxseed (14 g); 30 g dairy-free dark chocolate chips; 1 pinch of salt

Ingredients

150 g smooth peanut butter
4 tbsp maple syrup (60 ml)
3–4 tbsp unsweetened soy milk (45–60 ml)
1 tsp vanilla extract (5 ml)
100 g rolled oats
80 g vegan protein powder, vanilla or unflavoured
2 tbsp ground flaxseed (14 g)
30 g dairy-free dark chocolate chips
1 pinch of salt

Method

Stir the peanut butter, maple syrup, 3 tablespoons of the soy milk and the vanilla together in a bowl.
Add the oats, protein powder, flaxseed, chocolate chips and salt and mix until it comes together into a stiff dough. Use your hands at the end.
If it is too crumbly to hold a shape, add the remaining soy milk a little at a time.
Chill for 20 minutes to make the mixture easier to handle.
Roll into 12 balls.

Notes

The time above does not include chilling.
Keeps for a week in the fridge or 3 months in the freezer.
Protein powders and peanut butters vary in how much liquid they need, which is why the milk is a range.

Nutrition per serving

Protein: 19 g
Energy: 341 kcal
Carbs: 30 g
Fat: 17 g
Fibre: 4.4 g

Estimated from the ingredients listed, so anything you serve it with is extra. Carbs include fibre.

Peanut Butter Protein Balls

Ingredients

Method

Notes

Nutrition per serving

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