Brownie Crunch Protein Balls
Serves | 10-12 balls
Protein Balls:
1 c pitted dates, softened in warm water for 5 minutes
½ c unsweetened cocoa powder
½ c chocolate or coffee protein powder
½ c almond flour
2 tbsp unsweetened peanut butter
3 tbsp honey or maple syrup
Pinch of salt
Chocolate Crunch Coating:
1 c dark chocolate chips + spoonful of coconut oil
¾ c crisp cereal or protein puffs
Optional: flakey sea salt
Directions:
Line a tray with parchment paper.
Add all protein ball ingredients to a food processor and blend until a thick, dough-like mixture forms.
Roll into 10–12 balls and freeze while preparing the coating.
Melt chocolate chips with coconut oil, then stir in cereal or protein puffs.
Dip each ball into the chocolate mixture and sprinkle with flaky sea salt if desired. Freeze until set!
Notes: If too sticky, add almond flour 1 tbsp at a time. If too dry, add a splash of water until the mixture holds together. My favorite chocolate is Hu’s dark chocolate chips. Stir a spoonful of cocoa powder into the melted chocolate coating for an extra rich, dark chocolate flavor! Swap the cereal or puffs for finely chopped nuts if preferred. Store in an airtight container in the freezer for a quick sweet treat!
You’ll find more recipes like this in my original cookbook, Feeding the Nobles: Keep It Simple and Just Eat Real Food.
