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As you know I’m always trying to come up with protein balanced healthy snacks that are quick-to-grab and taste amazing. Lately I cannot stop making these protein ball recipes! They are too fun! They taste too good and I’m too excited to not share them!

There’s no way for me to name these without there being a somewhat funny connotation in the name. Here are some things I have called them: Power Balls, Power House Protein Balls, Joy Balls, Super Balls, Energy Balls, Fun Balls, and Tasty Balls… Like seriously… I know. But isn’t that part of the fun? The best name yet came today through DAMY Member Jennifer. Her children have renamed the Protein Balls… wait for it… “Munchkins!” Isn’t that the cutest thing you’ve ever heard? I laughed so hard. I love it! So here are this week’s Munchkins!

*PS. If you’re obsessed with these raw, protein creations I’ve been coming up with here are some posts you may be interested in. I also through in my favourite cookies!

For DAMY Members two of these are great for meal 2.
 

Blueberry Muffin Protein Balls

(Makes 22)

Ingredients:

  • 2 Cups of Slivered Raw Almonds
  • 1 Cup of Pitted Dates
  • 3 Scoops of Protein Powder
  • 1 Tbsp Vanilla Extract
  • ¼ Cup Ground Flax (optional)
  • Juice of 1/2 Lemon
  • Zest of 1/2 Lemon
  • ¼ Cup Water
  • 1/3 Cup Dried Natural Blueberries
  • 1/4 Cup Wheat Germ (for rolling)

Directions:

  1. Add your two cups of almonds to your food processor and blend until it is flour.
  2. Add your 3 scoops protein powder and 1/4 cup ground flax. Pulse until blended.
  3. Add the vanilla extract, lemon juice, lemon zest, dates, and water. Blend until dough texture.
  4. Remove the dough from the food processor and place in a bowl.
  5. Hand mix blueberries into mixture.
  6. Begin rolling protein balls into 1 inch balls.
  7. Roll protein balls in wheat germ until completely covered.
  8. Place balls on a plate or in a container, cover and place in the fridge.

Recommended serving is 2 Blueberry Muffin Protein Balls.
*Special Note – These tend to be quite sticky. Placing these in the fridge for 10-15 minutes before rolling will help. I like to use two metal spoons to do my rolling.

 

Cherry Pie Protein Balls

(Makes 22)

Ingredients:

  • 2 Cups of Pecans
  • 1 Cup of Pitted Dates
  • 3 Scoops of Protein Powder
  • 1 Tbsp Vanilla Extract
  • ¼ Cup Ground Flax (optional)
  • Juice of 1/2 Lemon
  • Zest of 1/2 Lemon
  • ¼ Cup Water
  • 1/3 Cup Dried Natural Cherries
  • 1/4 Cup Toasted Coconut (for rolling)

Directions:

  1. Add your two cups of pecans to your food processor and blend until it is in small pieces.
  2. Add your 3 scoops protein powder and 1/4 cup ground flax. Pulse until blended.
  3. Add the vanilla extract, lemon juice, lemon zest, dates, and water. Blend until dough texture.
  4. Remove the dough from the food processor and place in a bowl.
  5. Hand mix cherries into mixture.
  6. Begin rolling protein balls into 1 inch balls.
  7. Roll protein balls in toasted coconut until completely covered.
  8. Place balls on a plate or in a container, cover and place in the fridge.

Recommended serving is 2 Cherry Pie Protein Balls.
*Special Note – These tend to be quite sticky. Placing these in the fridge for 10-15 minutes before rolling will help. I like to use two metal spoons to do my rolling.

 

Chocolate Cranberry Truffle Protein Balls

(Makes 22)

Ingredients:

  • 2 Cups of Cashews
  • 1 Cup of Pitted Dates
  • 3 Scoops of Protein Powder
  • 1 Tbsp Vanilla Extract
  • ¼ Cup Ground Flax (optional)
  • ¼ Cup Water
  • 1/3 Cup Dried Natural Cranberries
  • 1/4 Cup Cocoa Powder (for rolling)
  • 1 Tbsp Cocoa Powder

Directions:

  1. Add your two cups of cashews to your food processor and blend until it is flour.
  2. Add your 3 scoops protein powder and 1/4 cup ground flax. Pulse until blended.
  3. Add the vanilla extract, 1 Tbsp cocoa powder, dates, and water. Blend until dough texture.
  4. Remove the dough from the food processor and place in a bowl.
  5. Hand mix cranberries into mixture.
  6. Begin rolling protein balls into 1 inch balls.
  7. Roll protein balls in cocoa until completely covered.
  8. Place balls on a plate or in a container, cover and place in the fridge.

Recommended serving is 2 Chocolate Cranberry Truffle Protein Balls.
*Special Note – These tend to be quite sticky. Placing these in the fridge for 10-15 minutes before rolling will help. I like to use two metal spoons to do my rolling.

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