Description
These healthy gingerbread protein balls are grain free, vegan and paleo friendly. They have a chewy gingerbread filling that's dipped in dark chocolate.
Ingredients
- 1/2 cup almonds
- 1/2 cup unsweetened shredded coconut
- 4 Medjool dates
- 1/3 cup pea protein
- 1 tsp ground ginger
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/8 tsp salt
- 1 Tbsp molasses
- 5 Tbsp water
- 1/2 cup dark chocolate chips
- 1 tsp coconut oil
Instructions
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Combine the almonds, coconut and dates in your food processor. Blend the ingredients to a coarse mixture.
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Add the remaining filling ingredients to your food processor. Note, if you're using a protein powder other than pea protein, then add the water little by little.
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Blend the ingredients until the dough becomes thick and sticky.
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Roll the filling into balls about one tablespoon in size, making about 17-18 protein balls.
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Either eat the balls as-is, or pop them in the freezer for 30 minutes and then dip them in melted chocolate.
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To melt the chocolate, place the dark chocolate and coconut oil in a small sauce pan. Set the sauce pan on the stove top (over a small burner) and turn the heat to low. Stir the chocolate every so often until it is fully melted.
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Grab the gingerbread protein balls from the freezer and dip them, one at a time, into the melted chocolate. Place the dipped balls on a sheet of parchment paper.
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Drizzle any excess chocolate over the balls and top them with a pinch of ground ginger.