Almond Butter Protein Balls
Dried cranberries and chocolate chips enhance these almond butter protein balls, making them a high-fiber, high-protein decadent treat!
Servings: 14 balls
Calories: 159kcal
Equipment
Ingredients
- 1 cup rolled oats
- ½ cup almond flour
- ¼ cup slivered almonds
- ¼ cup dark chocolate chips
- ¼ cup dried cranberries
- 2 tablespoon chia seeds
- ½ cup almond butter
- ¼ cup maple syrup
- ½ tsp vanilla extract
Instructions
- Combine the dry ingredients: rolled oats, almond flour, slivered almonds, dark chocolate chips, dried cranberries, and chia seeds. Stir to combine.
- Add the wet ingredients: almond butter, maple syrup, and vanilla extract. Fold the ingredients together.
- Using a tablespoon cookie scoop, scoop the batter, and roll into a ball until all the batter has been used. Chill the balls in the refrigerator for a minimum of 30 minutes. Serve after chilling, or keep for up to 4 days in the refrigerator.
Notes
Tips for Making Almond Butter Protein Balls
- If the batter is too wet, add one more tablespoon of almond flour until a good consistency is reached.
- Almond butter protein balls should be stored in an airtight container in the refrigerator. It will last for up to 4 days.
- Frozen almond butter protein balls can last for several months.
Nutrition
Calories: 159kcal | Carbohydrates: 15g | Protein: 4g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.002g | Cholesterol: 0.03mg | Sodium: 5mg | Potassium: 143mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1IU | Vitamin C: 0.05mg | Calcium: 75mg | Iron: 1mg