Almond Joy Protein Balls
Prep time
Total time
Author: Little Adapts By Jax
Serves: 22
Ingredients
- 1 cup raw almonds
- ½ cup of gluten free rolled oats
- 5 pitted dates
- 1 scoop Vega Vanilla and Greens
- 2 tbsp ground flax seed
- 1 squeeze pack or 1 tbsp almond butter
- 2 tbsp coconut butter
- 2 tbsp coconut oil
- ⅓ cup of dark chocolate chips
- ½ cup of shredded coconut (For coating the balls)
Instructions
- Grind/chop up almonds and oats into a somewhat chunky flour in a food processor.
- Chop up dates, almond butter, coconut oil and coconut butter in a food processor to form a paste.
- Chop up dark chocolate chips into small pieces and set aside until the end.
- Put almond/oat flour, the paste, and the rest of the dry ingredients together into a high speed blender until it forms a batter. Lastly, throw in the dark chocolate pieces so it's mixed in but not ground in.
- Pour shredded coconut on a dish. Then pour batter into a bowl. Roll the batter into small balls and then roll in the shredded coconut until it's mostly coated.
- Store in the freezer to keep up to 2 weeks or in the fridge for about 1 week. You can eat frozen or take it out to thaw for about 15 minutes. Enjoy!
