Course: snacks
Cuisine: American
Diet: Gluten Free
Prep Time: 30
Total Time: 30
Servings: 48 protein balls
Author: Lindsey Scarber
Ingredients
- 2 & 1/2 c. almond butter
- 1/2 cup honey
- 1/2 c. coconut oil
- 1 c. Pecans, blended
- 1 c. Flax seed, blended
- 1/2 c. Hemp seed, blended
- 1/2 c. Chia seeds, blended
- 3/4 c. Coconut flour
- 1/3 c. cinnamon powder (more to taste)
- 1 tsp ginger powder
- 1/2 tsp cloves powder
- 1 tsp. fine sea salt
- 1/2 c. Almond slices, finely chopped
- 1 c. Raisins, chopped
- 1 c. shredded unsweetened coconut flakes, blended, for top-coating
Instructions
- Melt the peanut butter, honey, and coconut oil in the microwave in medium glass bowl. Just warm, not too hot.
- In blender, place pecans, flax, hemp and chia. Blend well.
- In the Bosch bowl with cookie paddle, combine the blended pecans, flax, hemp, chia seeds with coconut flour, chopped almonds, raisins and salt.
- Add the warm almond butter honey mixture to the nuts and seeds mixture. Mix until nuts and seeds mixture is fully incorporated.
- Mixture should be the consistency of thick cookie dough. Taste test.
- In empty dry blender, blend coconut flakes (optional)
- Place blended coconut flakes in small bowl.
- Using about 2 Tbsp. of the mixture, roll into individual balls and roll each ball in the coconut flakes
- Store in the refrigerator or freezer. Will stay good in the fridge covered for 2-3 weeks. Will stay good in a freezer bag in the freezer for 4-6 months.
- Enjoy as part of a sack lunch for school, work, or home.
