I'm OB-sessed with Raw Protein Balls! Here's three recipe versions I make on the regular!

Happy Thursday!

Um, raise your hand if you are also obsessed with making (…and eating) raw protein balls!  OMG.  I’m so addicted to these things.  They’re incredibly yummy, nutritious and totally easy to make.  Just be forewarned – once you make them, you will not want to share.  These raw protein balls have made me do some things I’m not proud of.  But, we won’t go there.

Although every fiber of my soul screams Eat them.  EAT THEEEEEM ALLLLLL!, I’m luckily still rockin’ the healthy and fit part of my life, so sharing is caring.  If you’ve been following along, I’ve had a difficult time finding my healthy mojo this year but recently decided to fix that, by working out (here’s a few I love), eating healthy (we’re back on the Metabolic Meals train and it’s AWESOME) and grabbing bits and pieces of motivation wherever I can.

And, I have to say – being healthy is feeling AMAZE.  Remember when Juliana Rancic used to say Amazeballs?  Is that still a thing?  If so, these raw protein balls I’m about to share with you are amazing and they’re balls, so basically they’re amazeballs.  Ba-dum-dum.

RAW PROTEIN BALLS (SALTY, SWEET, NUT FREE + VEGAN RECIPES)

I have adapted these recipes a bunch of times, but the ingredients below comprise the combinations that get me the flavor’s I heart so very much.  PS. I’m not sponsored by any of the brands mentioned, they just happened to be the ones I use most often!

I'm OB-sessed with Raw Protein Balls! Here's three recipe versions I make on the regular!

BASIC INGREDIENTS:  Use these as the base no matter what version you make.

  • 1 cup of old fashioned oats (I use the whole grain Bob’s Red Mill old fashioned rolled oats)
  • 2/3 cups coconut flakes (I use the Bob’s Red Mill unsweetened flaked coconuts, but you could use sweetened or shaved.  You’re the boss of this recipe!)
  • 1/2 cup ground flaxseed (I used the Golden Omega  Natural True Cold Milled Golden Flaxseed)
  • 1/4 cup dark chocolate chips (I use whatever I can get my hands on in the store)
  • 1/4 tsp vanilla (I use whatever is in my pantry)

I'm OB-sessed with Raw Protein Balls! Here's three recipe versions I make on the regular!

NUT FREE VERSION:  If you’re trying to create a nut-free version, Sunflower Butter is a great sub for almond butter or peanut butter (among other healthy benefits!).

  • 1/2 cup of unsweetened Sunflower Butter
  • 1/3 cup of honey or maple syrup (for a vegan version)

I'm OB-sessed with Raw Protein Balls! Here's three recipe versions I make on the regular!

MAKE IT SWEET: If you’re looking for a little more sweetness, try cashew butter!  It’s so yummy and not as salty as some of the other nut and non-not butters out there.  Not as nutritious as other nut and seed butters out there but it has it’s benefits.

  • 1/2 cup of unsweetened Cashew Butter
  • 1/3 cup of honey or maple syrup (for a vegan version)

I'm OB-sessed with Raw Protein Balls! Here's three recipe versions I make on the regular!

MAKE IT SALTY: If you get the unsalted version of any of the above, you might not find it salty enough.  So, add a teeny tiny amount and make sure you mix it good or one ball will be sweet and the other one will taste like you’re licking a ball of salt 🙂  Take it from me.  It’s the grossest.

  • 1/2 cup of whatever nut or seed butter you want!
  • 1/3 cup of honey or maple syrup (for a vegan version)
  • 1/8 tsp of salt (like just a pinch guys…just a pinch)

I'm OB-sessed with Raw Protein Balls! Here's three recipe versions I make on the regular!

INSTRUCTIONS:

  • I put all the dry ingredients in one bowl and the wet in another
  • I mix up both bowls, separately – then, I pour the wet ingredients into the dry.
  • You can try to mix it up with a spoon, but I find getting your hands dirty (legit, stick your hands in there and mix it up that way) is the best way to get everything blended really well.  Plus, you get to eat all the stuff on your hands when you’re done so it’s a win-win.
  • Once it’s all mixed up and sticky, throw the bowl in the fridge for a 1/2 hour or so to let it harden a bit
  • Take it out and roll a bunch of little balls in your hand (I use a mini ice-cream scoop thingy to make sure the balls are all similar in size).
  • Stick the finished balls on a cookie sheet (with parchment paper or something of the like) and stick it back in the fridge for at least an hour.  The longer they stay in the fridge, the better they get!
  • I store them in the fridge until I eat them all up.

That does it!  The ones pictured in this post are the Sunbutter version with maple syrup and no extra salt.  They were so good and already all residing comfortably in my tummy 🙂

Pa-lease make these today and tell me if you love them as much as I do.  I can’t stop.  I won’t stop.  Never.

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*DISCLAIMER:  This post is a combination of my personal insights, opinions and thoughts on various topics and products.  Full disclaimers avail. here