The recipe that follows is one variation of a peanut butter carob protein ball that I make frequently to snack on during lunch meetings at work or while playing at chess tournaments. They are a superb and tasty source of energy, rather filling for their size, relatively healthy compared to store-bought protein bars, and easy to make.
Recipe makes about 21 Tablespoon-sized balls.
As usual, most ingredient measurements are exact, i.e., by weight. I’ve tried to approximate the volume measurements in parentheses.
- 120 g oats, ground to a flour (1.5 cups)
- 10 g spirulina (1 Tb)
- 10 g rice protein powder (1 heaping Tb)
- 20 g hemp protein powder (2 heaping Tb)
- 40 g carob powder (4 Tb)
- cinnamon and nutmeg to taste
- 24 g raisins (2 packed Tb)
- 1/2 cup non-dairy milk
- 64 g chunky peanut butter (1/4 cup)
- 64 g chunky almond butter (1/4 cup)
- 1 tsp vanilla extract
- 70 g liquid sweetener of choice (3 1/2 Tb)
Step by step pictorial…
oat flour, cinnamon, spirulina, and nutmeg
rice and hemp protein powders
non-dairy milk, nut butters, and sweetener
One thing I often do with the sweetener is to cut it in half calorically with an all-fruit jam, in this case, strawberry.
Pour wet into dry and mix well
A thick, chocolate-like dough is the result
Scoop up the dough by the Tablespoon and roll into balls. If it’s too sticky, like this batch, which had a bit more than a 1/2 cup of soymilk, moisten the palms of your hands with water. Place on a cookie sheet or, as above, in the wells of a cupcake pan, and freeze for a couple hours. Enjoy!
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