So, this recipe was supposed to be protein bars, not balls. However, once I mixed everything up and started to spread it on wax paper to make bars, I got annoyed. Quickly. You know when you make rice crispy treats and you have to fight the hot gooey mess to get it to spread into the greased pan? It was like that. Except it wasn’t hot. But it sure wasn’t cooperating.
I was inspired by my friend Logan over at With Great Expectation to turn these bars into balls (Logan, you pretty much saved the day and don’t even know it! Thank you!). The main difference (minus a few key ingredients) is that I did not process this, so the ingredients are chunky and earthy. I like the whole oats. If you’re not a fan of the chunkiness, check out Logan’s recipe for Secret Ingredient Protein Balls. That recipe is a favorite of mine ~ you’ll love it!
Anyway, back to the story… after the “spread it out on wax paper” fail, I bumped everything back into the bowl and into the fridge to later mold into little balls. I was originally inspired by this recipe to make my own protein bars for a cheap, healthier alternative to store-bought. Maybe I’ll try bars again in the future, but for now, this works just fine. If you prefer bars and have more patience than me, check out the original link. It has several recipes within it. 🙂
Chocolate Peanut Butter Protein Balls
Yields: 12 balls | 6 servings
- 2 cups rolled oats
- 2 scoops chocolate protein powder
- 1/2 cup peanut butter (or nut butter of choice)
- 1/3 cup almond milk (I used vanilla because I had it, but chocolate would have been even better)
- 1/3 cup dark chocolate chips/chunks
- Mix the first four ingredients together until it becomes a sticky dough.
- Add chocolate chips and mix well.
- Place bowl in the refrigerator for 1 hour to chill.
- Remove from refrigerator and scoop large spoonfuls at a time, rolling each into a ball.
- When all your balls are formed, store in the freezer so they keep their shape. Get your giggles out of your system.
- Take out each ball as you need and allow to thaw for a bit, or eat straight from the freezer (I like that better!).
Let me know if you try it and like it! I eat 2 of these at a time and they usually serve as a mid-morning snack to carry me through between breakfast and lunch. Also, don’t forget to check out Logan’s recipe. It’s so good. I use dates instead of prunes, sunflower seeds instead of walnuts (apparently I’m allergic to raw walnuts since having Zoey) and coconut oil instead of the flax seed oil, because I have it on hand. Otherwise, I follow it exactly measurement wise and it’s fantastic.