Protein Balls

Protein Balls

Prep Time: 15 Minutes

Serves: 8 (makes 16 balls)

Ingredients

  • 1 cup natural almonds, sliced
  • 1/4 cup pumpkin seeds
  • 1 Tbsp chia seeds
  • 2 Tbsp cacao nibs
  • 1/4 cup shredded coconut, unsweetened
  • 1/4 tsp sea salt
  • 1/4 cup mini dark chocolate chips
  • 1/2 cup peanut butter, smooth and unsalted
  • 1/4 cup agave syrup
  • 1 tsp coconut oil

Preparation

Place sliced almonds on a baking sheet and toast in a 350℉ oven for 5–10 minutes or until lightly brown. Remove allow to cool.

In a large mixing bowl, combine the almonds, pumpkin seeds, chia seeds, cacao nibs, coconut, sea salt, and dark chocolate chips.

In a small microwave-safe bowl, add the liquid ingredients: peanut butter and agave syrup. Microwave for 20 seconds or until peanut butter is softened. Stir to combine and do not over-warm.

Pour the liquid ingredients into the dry ingredients and stir until mixture forms a sticky batter. Lightly grease your hands with coconut oil.

Spoon the mixture out with a large tablespoon and roll into a ball with your hands. This should give you a golf ball-sized ball. Continue until the mixture is gone.

Place the balls in the freezer for 10 minutes to allow them to firm up and then store in an airtight container and refrigerate.

Cook's Notes

Feel free to substitute a different chocolate if you are not following a keto-based diet. Additionally, toasting the almonds isn't necessary but does give it a better crunch.

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