WHAT ARE PROTEIN BALLS?

Protein Balls are a grab-and-go snack that have enough protein and fibre to fill you up between meals. They are usually vegan (like these ones!) and made with natural ingredients that carry a number of health benefits.

HEALTH BENEFITS

These particular protein balls include a number of healthy ingredients that deliver essential nutrients to the body. Protein helps to repair muscle and improve skin, hair and nails. Fibre, from the Medjool Dates, helps relieve constipation. Dates are also known to be full of antioxidants, can reduce cholesterol and make you feel full, longer.

THE INGREDIENTS

To make this recipe, you will need:

• dates
• your favourite nut butter
• protein powder
• almond flour
• vanilla extract
• maca powder (optional)
• dark, vegan chocolate

TOOLS NEEDED TO MAKE VEGAN PROTEIN ENERGY BALLS

The main tool needed for this recipe is a high-powered food processor. It breaks down the dates and takes minutes to incorporate everything together.

OTHER VEGAN SNACK IDEAS

Are you vegan or going vegan? Check out these other snack ideas that fulfill cravings:

• Vegan Ice Cream Bars
• Dark Chocolate Protein Nuggets
• Vegan Power Muffins
• Vegan Chocolate Bars (my favourite)

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Vegan Protein Energy Balls

Serving size: Makes 15 balls

Prep time: 10 minutes

Soak time: 1 hour

Ingredients

• 10 Medjool dates, pitted and soaked in water for 1 hour
• 1/4 cup almond butter
• 1 cup almond flour
• 1 scoop (28 g) vanilla protein powder
• 1/4 tsp cinnamon
• 1 tsp maca powder (optional)
• 1/2 tbsp vanilla extract
• pinch of salt
• 1 cup vegan chocolate
• 1 tbsp coconut oil

Instructions

1. Drain the dates and add them to a food processor with the almond butter, flour, protein powder, cinnamon, maca, vanilla and salt. Pulse until the mixture comes together. Use a 1-tablespoon cookie scoop to scoop the mixture out and roll into balls. Place the protein balls onto a cookie sheet and refrigerate while preparing the chocolate coating.
2. Over a double broiler, melt the chocolate and coconut oil until smooth. You can also do this in the microwave in 20 second increments, stirring the chocolate after each session.
3. Coat the protein balls in the chocolate and place on a parchment lined baking sheet. Refrigerate until solid, approximately 30 minutes, and then transfer to an airtight container to store in the fridge for up to 10 days.

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Typically, I just snap off a few squares of dark chocolate and have that as an after-dinner snack, but sometimes, I like to switch it up! There are so many recipes that you can make using chocolate that are healthy, delicious and take only minutes to whip up. Like my Healthy 5 – Ingredient Peanut Butter Cups, for example. Or a 3 – ingredient brownie that I make using cocoa powder, bananas and nut butter. This chocolate bar recipe is no exception. It is quick, vegan and amazingly delicious. It tastes like a “Snickers” bar!

The MVP here is the Medjool Date. It’s caramel-y in texture and taste, and is the perfect vessel for the other ingredients. It’s also what gives these candy bars their sweetness, as there is no refined sugar added to this recipe. Nature’s perfect candy.

The chocolate: It is your choice whether you would like to make these bars completely vegan or not. If so, you can find vegan chocolate chips at the health section of your grocery store, or on Amazon, here. To start, melt your chocolate in a double boiler over simmering water, or carefully in the microwave in 20-30 second intervals, stirring in between. Try not to eat it out of the bowl at this point.

The assembly line: Set up your stations. It should go – dates, nut butter, shredded unsweetened coconut, melted chocolate and flaky sea salt. Now, we begin. Take a date, remove the pit and carefully tear it in half with your fingers. Use a knife to spread some nut butter over the open-side of one half and then dip the nut-buttered side into your coconut. Dip your filled date into the chocolate pool and use a spatula to help you coat the entire date. Scoop up the date with a fork and tap several times on the side of the bowl to let any excess chocolate drip off. Place your chocolate bar on a plate or tray lined with parchment and immediately sprinkle with a few flakes of sea salt. Continue with the rest of the dates and refrigerate for at least 15 minutes before enjoying!

These are the perfect chocolate bar replacement. Chocolatey, caramely, ooey and gooey. And that sea salt just adds that extra hit of love. DROOL.

Vegan Chocolate Bars

Serving size: Makes 20 small bars

Prep time: 10 minutes

Cook time: 5 minutes

Chill time: 15 minutes

Ingredients:

• 140 g vegan dark chocolate
• 10 medjool dates, pitted and halved
• 1/4 cup nut butter (I prefer my Homemade Peanut Butter)
• 3 tbsp shredded unsweetened coconut
• flaky sea salt (optional)

Instructions:

1. Fill a small pot with 2 inches of water and bring to a simmer on your stovetop. Place chocolate in a larger, heat-proof bowl and place the bowl on top of the pot, with a wooden spoon in between to let the steam escape. Stir regularly until the chocolate is melted. Remove from heat. Alternatively, you can melt your chocolate in the microwave by placing it in a microwave-safe bowl and melting for 20 – 30 second intervals, stirring in between, until smooth.
2. Lay a piece of parchment paper on a small baking tray or a large plate and set aside.
3. Take one half of a date and use a knife to spread nut butter on the open side of it. Dip the buttered side into the coconut flakes and then carefully place into the melted chocolate, using a spatula to help coat the entire date. Use a fork to scoop it up and tap on the side of the bowl a few times to allow extra chocolate to drizzle off. Place on prepared tray and sprinkle with a few flakes of sea salt. Repeat for the remainder of the dates.
4. Place dates in the refrigerator for at least 15 minutes before serving. When they have cooled completely, transfer to an airtight container and store in the fridge.

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