Chocolate and nuts are a delicious combination any time, but you’ll particularly enjoy them in this protein ball recipe.
I’ve been searching for a chocolate treat that really hits the spot, and it’s only taken me a year since going vegan that I’ve finally found it. These are Casey’s Chocolate Nut Butter Protein Balls.
I’m not sure if I can even put into words how amazing these Chocolate Nut Butter Protein Balls are but I sure will try.
You get this magical chocolate hit that takes you back to the most decadent chocolate truffles you’ve ever tasted. You can’t taste the coconut oil, which is sometimes a good thing, as you don’t want that overpowering the chocolate flavor. You could even swap the vanilla Sunwarrior for the chocolate flavor!
They’ve been a huge success with non-vegans too, which is a massive achievement. To say there is a healthy chocolate alternative that causes no harm, and to be able to enjoy it, is just magical.
Casey’s Chocolate Nut Butter Protein Balls
Prep time: 15 minutes
Set time: 30 minutes (in the fridge)
- ½ cup cashews
- ½ cup pecans
- ¼ cup flax seeds
- ¼ cup Sunwarrior vanilla protein powder
- ¼ cup carob powder
- Pinch Himalayan salt
- 6 tablespoons cashew nut butter
- 2 tablespoons coconut oil
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- Cocoa powder (optional)
- Chia seeds (optional)
Process cashews, pecans, flax seeds, protein powder, carob and salt in a food processor until all combined. Keep scraping the sides down.
Add the remaining wet ingredients (cashew nut butter, coconut oil, maple syrup and vanilla extract) and process until it starts to form a ball.
Take a tablespoon of the mixture and roll it into a ball. I’ve rolled half of mine in cocoa powder and half in chia seeds.
Store in the fridge for approximately 30 minutes. Serve either chilled or room temperature. Be sure to grab one for yourself before they disappear!
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