Tasty Oreo Protein Balls (Print Version)
# Ingredients:
→ Base
01 -
93 grams chocolate or vanilla protein powder
02 -
70 grams coconut flour
03 -
28 grams dark cocoa powder
04 -
48 grams granulated sweetener (such as Swerve)
→ Binders
05 -
122 grams canned pumpkin puree
06 -
112 grams plain applesauce
07 -
80 millilitres unsweetened vanilla almond milk
→ Topping
08 -
28 grams white chocolate chips (dairy-free if necessary)
09 -
0.5 teaspoon coconut oil
# Instructions:
01 -
Line a baking sheet or similar pan with wax paper and set aside for shaping the protein balls.
02 -
In a large mixing bowl, blend protein powder, coconut flour, dark cocoa powder, and sweetener until thoroughly mixed.
03 -
Incorporate pumpkin puree, applesauce, and almond milk into the dry mixture. Mix until dough forms a uniform, cohesive texture.
04 -
Using your hands, roll heaping tablespoon-sized portions (approximately 20 grams each) of dough into smooth balls. Place each on the prepared baking sheet.
05 -
Add white chocolate chips and coconut oil to a small microwave-safe bowl. Heat in 30-second intervals, stirring after each, until fully melted. Quickly drizzle over protein balls before the chocolate solidifies.
06 -
Place the baking sheet in the freezer for 10 minutes to allow the chocolate to set. Store finished balls in a sealed container in the refrigerator or freeze for longer keeping.
# Notes:
01 -
For fully dairy-free protein balls, ensure to use dairy-free chocolate chips.
02 -
Balls can be stored refrigerated up to one week or frozen for up to two months.