These protein balls are hands down, my favourite protein balls yet. They are full of my fav protein sources to support lean muscle mass, immune, gut and joint support + healthy fats and fibre (our fav combo) for clean energy and sustained satiety.
I used a wet ice cream scoop to ball these out onto a cookie sheet as the balls are a bit too sticky to use your hands. Alternatively, you can also press the dough into a 9×6 or 8×8 baking dish and make them into protein bars. Heres the goods below:
1 C Almond flour
3 Tbsp Collagen peptides
2 Tbsps Grass-fed Vanilla whey protein
2 Tbsps Monk fruit sweetener
1 Tbsp Instant Coffee Adaptogenic Mushroom powder (optional)
1/3 C Nut butter
1/3 C nut or coconut milk
1/4 C chopped 85% Dark chocolate bar
1 tsp Pink salt
Directions:
Mix all ingredients except chocolate in a bowl or a food processor until smooth and sticky. Chop the dark chocolate bar into thin slices and mix into the dough. Use an ice cream scoop with a touch of coconut oil to prevent sticking to scoop the dough into balls onto a cookie sheet. Let the balls firm up in the fridge for 1 hr, then place them in a reusable container and keep in the fridge or freezer for a quick protein snack.
Alternatively, you could also place these in a glass pyrex with parchment, put them in the fridge, and cut them into bars!
Recipe adapted from @Bakeitpaleo (love her recipes!)
https://bakeitpaleo.com/chocolate-chunk-bone-broth-protein-bars/
