A grab & go protein snack that doesn’t contain grain, gluten, or dairy is harder to come by than one might think. It’s not until you develop sensitivities to these foods and start reading every food label that you realize that nearly all protein snacks contain, whey, rice, quinoa, grain-based syrups, oats, or any number of off limits products. That’s why I came up with these plant-based protein balls – to give my wife something she could reach for whenever she needed a little protein and energy boost.
These protein balls come together really quick and each contains 10 grams of protein, as well as complex carbs and healthy fats for sustained energy through that afternoon lull. We use vanilla protein, peanut butter, peanut powder, hemp and chia seeds to vary the protein sources and also bring a good variety of texture. So take a few minutes to make these for yourself or someone you care about, and let me know what you think. They’re a favorite here for our entire family.
Plant-Based Protein Balls – PB&J Chocolate Chip
A quick snack that stores in the fridge for up to a couple weeks, but will be gone long before then. Plant-based, with macros of 14gC 13gF 10gP
Servings: 12 balls
- 2/3 cup natural peanut butter unsweetened, creamy
- 1/4 cup date syrup
- 2 scoops vanilla plant-based protein powder Owyn brand
- 1/3 cup PB2 peanut powder
- 1/2 cup hemp seeds
- 2 tbsp chia seeds
- 1/3 cup mini chocolate chips allergen-free
- 1/2 cup dried bing cherries chopped
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In a large bowl, mix all the ingredients together evenly. Portion into 12 even amounts and press together into balls. The mix will be crumbly at first but will come together when pressed. Store in the fridge for 30 minutes before eating. Will keep in the fridge for up to 14 days in an airtight container.
