These protein balls are a festive take on my previous peanut butter protein balls, but they have been elevated with the addition of wholefoods such as oats, dried cranberries and pistachios to give them the red and green feels of the holidays. They make lovely home made hostess gifts or a nutritious addition to your charcuterie board when hosting. Using vanilla be. Collagen also pumps up your protein and amino acid intake.
Ingredients
- 1 cup smooth runny peanut butter
- 2 tbsp maple syrup or honey
- 2 cup quick organic oats (you could also use quinoa puffs as an alternative)
- 1/2 cup dried cranberries, chopped
- 1/2 cup raw pistachios, chopped
- 20g Vanilla be. collagen (we use 2 x be. travel sachets)
- pinch of salt (optional)
Coating
- 1 cup dark chocolate chips
- 1 tsp coconut oil (optional)
Method
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Make the filling: add all filling ingredients to a medium-sized mixing bowl and mix until well combined.
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Roll the mixture into balls, about 1 tablespoon in size (making about 24 bites). Set them on a large plate or small baking sheet.
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Freeze the filling for at least 15 minutes to firm.
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Make the coating: place chocolate and coconut oil in a small bowl. Microwave to melt, stirring frequently.
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Grab protein balls from the freezer and dip into melted chocolate, coating completely. Place dipped balls on parchment paper. Optional: sprinkle with coconut, grated pistachios or freeze dried raspberries or any desired topping before chocolate sets.
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Store in fridge.
