Gluten free protein balls | Cashew Butter Flavor |
These gluten free protein balls are the perfect healthy snack. Loaded with cashew butter, and granola, naturally sweetened with date syrup then covered in refined sugar-free chocolate
Prep Time15 minutesmins
Cook Time1 hourhr
Total Time1 hourhr15 minutesmins
Course: Appetizer, Dessert
Cuisine: American
Keyword: cashew butter balls, energy balls, protein balls
First, make sure your granola is crushed down. I like to use a mortar and pestle for this step. However, you can always place it in a ziploc bag and crush with a rolling pin.
Next, in medium bowl, combine the cashew butter and vanilla extract with the date syrup. Mix well.
Then, add granola to the bowl mix together very well. Be certain to stir the mixture well. I like to put on a pair of gloves and use my hands. Although You can certainly use a rubber spatula.
Next, either by using your hands or a meatball maker, roll mixture into small balls. (Mixture will make 12 balls, for a smaller recipe you can easily half the ingredients.)
Once you have all 12 balls, place to the side. In a clean bowl, combine chocolate chips and coconut oil. Place into microwave and melt on the chocolate setting in 30 second increments. Stir well after each one until fully melted.
Line a baking tray or large plate with parchment paper. Using a spoon, place cashew balls one by one into the chocolate mixture. Make sure all sides are covered, remove and place onto the tray. Once all 12 have been coated with chocolate you can sprinkle with flake salt if you wish.
Lastly, place the tray of energy balls into the fridge until chocolate hardens. This usually takes 30 minutes to an hour. Keep energy balls stored in the fridge for up to 7 days.
Notes
Nutrition: Nutrition information is automatically calculated and should only be used as an approximation. The owner of this site is not responsible for nutrition facts.