• Karri Anne Cameron

Brownie Batter Protein Balls


Makes 4 servings

Macros: 342g, fat 15g, carbs 33g, protein 16g, fibre 7g


Ingredients:

3 1/2 Tbsp Pitted Dates (packed)

1 1/3 cup Black Beans (cooked)

1/3 c. Chocolate Protein Powder

3 1/2 Tbsps Pumpkin Seed Butter

1/3 tsp Sea Salt

2 tsps Cacao Powder

1/3 cup Dark Chocolate Chips (optional)


Directions:

Line a baking sheet with parchment paper.

Combine dates, black beans, chocolate protein powder, pumpkin seed butter, sea salt, and cacao powder in the bowl of your food processor. Process until smooth, scraping down the sides as necessary.

Roll the dough into 1-inch balls and place on the covered baking sheet. You should have about 3 balls per serving.

To make the optional chocolate drizzle: melt the chocolate chips in a double boiler and drizzle over balls.

Refrigerate at least 1 hour to set. Enjoy!


Serving Size - Nutrition information is calculated based on 3 balls per serving.

Storage - Store in an airtight container in the fridge up to 1 week, or in the freezer for up to 1 month.

No Pumpkin Seed Butter - Use tahini, sunflower butter, almond butter or peanut butter

instead.

Protein Powder - This recipe was developed and tested using Genuine Health

Vegan Fermented Protein Powder in Chocolate. For best results, use a plant-based protein powder.



#browniebatter

#chocolate

#proteinballs

#snacks

#teamange

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