Dark Chocolate Protein Balls Recipes

CHOCOLATE PROTEIN BALLS

Steps:

• Stir oats, peanut butter, honey, chocolate, flax seeds, chia seeds, and protein powder together in a bowl until evenly mixed. Cover bowl with plastic wrap and refrigerate for 30 minutes.
• Scoop chilled mixture into balls. Keep cold until serving.

DARK CHOCOLATE PROTEIN BALLS

Steps:

• In a large food processor, pulse the almonds until they are ground, almost like a flour but not until they are a paste. Add all other ingredients except almond milk and process on high for 30s-1 minute. Taste and adjust salt if needed. If too dry add almond milk, 1 tbsp at a time. If too wet add a bit more cocoa powder or protein powder and pulse for 10 more seconds. Scoop mixture out of the food processor into a large bowl. Wet hands and roll mixture into 10-12 balls. Store protein balls in air-tight container in the refrigerator or freezer for 1 month.

DARK CHOCOLATE PROTEIN BALLS (NO BAKE, LOW CARB)

Steps:

• In a small mixing bowl, combine all dry filling ingredients. This includes the protein powder, cocoa powder and salt.
• Mix in the sunflower seed butter and vanilla extract. Add water as needed. Mix first with a spatula, then use your hands to knead the dough. It will have a playdough-like texture.
• Roll the dough into balls about 1 tablespoon in size. Place the balls on a small baking sheet or large plate.
• Freeze the balls for 30 minutes.
• In a small sauce pan, melt the dark chocolate and coconut oil over low heat, stirring frequently.
• Dip the balls into the dark chocolate and place on a sheet of parchment paper.
• Drizzle any remaining chocolate over the balls and top with flaked sea salt.
• Store in fridge or freezer.

DARK CHOCOLATE PROTEIN BARS

Steps:

• Combine ingredients in a food processor, blend until a ball forms. Spread on a baking pan.
• Bake at 400 Degrees for 45 minutes.
• Let cool, cut in to bars.
• Great if frozen!