cookie dough vegan protein balls, cookies and cream vegan protein balls bars, no bake raw protein bars, simple vegan protein bar recipe, Sun Warrior Classic Protein Powder Balls, Trader Joes unsweet coconut flakes, vegan protein balls
Just finished up BATCH #2 of my protein bombs — and I gotta say, these turned out so much better than the last.
I’m having a hard time just eating one!
Well…they taste SWEETER than last time — and I added coconut flakes and cocoa nibs.
The one thing I didn’t change was using flax meal as the binder. So, again, totally VEGAN!!
And no nasty white sugar, just sweetened by nature with dates.
But, my process was remarkably different this time…
On Friday I made a ‘date paste’ and worked it into almond butter in the food processor.
(It took all my energy not to spread that delectable goodness on a piece of toast. lol!!).
This wet mix was refrigerated overnight in a glass container.
On Saturday this ‘wet’ mix was transferred into a big mixing bowl — so it could sit to reach room temperature.
Then I started adding scoopfuls of protein powder, the flax meal, the cocoa nibs and coconut.
Once I started mixing I realized I needed more moisture and added water by the tablespoon. (About 8 tablespoons will do the trick.)
I finally was able to get a ball of dough — like a big cookie dough ball. YES!!
I tasted a little and voila!! Yummy goodness.
And there are so many variations to think about for future experiments!!
Maybe next time we’ll just roll these all around in the nibs and coconut.
Here are the amounts and ingredients used:
- 6 full scoops Sun Warrior Classic Protein Powder (natural flavor)
- 4 tbsp flax meal
- 2 tbsp cocoa nibs
- 2 tbsp unsweetened coconut flakes (Trader Joes)
- 4 tbsp fresh grind almond butter (Whole Foods)
- 84 grams Deglet dates (made into a paste using water)
- 8 tbsp water
- (makes about 7.5 balls — approx. 2 ounces each)
Nutrition info. for each ball:
Total Fat: 7.8g
Fiber: 2.8 g
Protein: 15.2 g