I just love these balls. Honestly, they're so easy to make, so tasty, and so nutritious — the perfect combo in my books!
Plant Power Protein Balls are gluten, dairy and refined sugar free, but absolutely packed with easy-to-digest energy along with vitamins, minerals, antioxidants, fibre, protein, healthy fats and adaptogens. They are great for snacktime or breakfast on-the-go. And they are super simple to make in the blender with no baking required.
For these balls, I used Canadian-made Purica Power Vegan Protein with chaga. This is a super clean, gluten-free, non-GMO, plant-based protein powder. It contains fermented pea and organic sprouted brown rice protein along with pure organic chaga mushrooms and a natural enzyme blend to enhance absorption and digestion.
Chaga has been used in traditional Chinese medicine for centuries and is sometimes referred to as the "king" of medicinal mushrooms. It contains extremely high levels of anti-inflammatory antioxidants, some of which are believed to have anti-cancer effects. Studies suggest that consumption may help balance blood sugar, reduce blood pressure and cholesterol, support liver detoxification, and improve immune function. Chaga is considered an energizing adaptogen due to its ability to boost stamina and endurance while simultaneously reducing stress and anxiety.
Ingredients for 12 balls:
1/2 cup raw walnuts
1/2 cup raw hazelnuts
1/2 cup unsweetened desiccated coconut
2 scoops Purica Power Vegan Protein with chaga or 2 scoops natural protein powder of choice plus 1 Tbsp chaga powder (optional)
2 Tbsp chia seeds
2 Tbsp gluten-free flaxseed meal
1 tsp ground cinnamon
1/2 tsp ground nutmeg (optional)
1/8 tsp sea salt
12 pitted Medjool dates
1 Tbsp MCT oil or melted coconut oil
1 tsp pure vanilla extract
optional toppings: unsweetened desiccated coconut or sesame seeds
Preheat oven to 400F.
Spread walnuts and hazelnuts on a rimmed baking sheet and put in the oven to toast for approximately 10 minutes, tossing halfway through so they brown evenly. Allow nuts to cool to room temperature.
Put cooled nuts, coconut, protein powder, chia seeds, flaxseed meal, cinnamon, nutmeg, and sea salt into blender or food processor container and blend well.
Add dates, MCT or coconut oil, and vanilla extract, and blend until a uniform paste is created, scraping the sides and bottom with a rubber spatula as needed.
Scoop out batter using a small cookie scoop or tablespoon and roll into balls. Roll formed balls in toppings as desired.
P3 Balls can be stored in an airtight container in the fridge for a week, or the freezer for up to 2 months.