Almonds

Chocolate Chip Pancake Protein Balls |Dairy, Gluten, & Grain Free|

March 1, 2019

The other day I started grinding some pecans and almonds in my blender to make some nut butter when I realized we were almost out of protein balls. That occurrence is just NOT allowed to this house.

So, there I had a roasted, pecan-pie-like butter to use in the protein balls and I began adding ingredients. I started off adding vanilla, coconut oil, collagen peptides, and almond flour…as I do with most of my protein ball recipes. I always add sugar or honey last so I can adjust accordingly. Sometimes, they just don’t need very much, if any.

I kept adding ingredients and still couldn’t figure out exactly what flavor I was making. I started to get scared. In the past when I’ve been in similar situations, I’ve ended up with 5 dozen really weird protein balls that my husband HAD to eat because I hate waste. haha! I just kept adding ingredient after ingredient and all of a sudden I had a huge bowl of protein ball mess. I kept thinking…Jon is going to be none to pleased if I screw up a batch again.

Before I added any weird specifically flavored ingredient, I decided to just add some chocolate chips and call it a day. I figured this would just be a recipe I’d scratch and nothing that great would come out of it. Then I tasted it and it was delicious…but I had no clue what flavor it was. It was familiar, yet I HAD NO CLUE.

My husband came home from work the other day, tried one, and was like, “Mmm…chocolate chip pancakes.”

THAT WAS EXACTLY IT! Leave it to my husband, who can never describe flavors whatsoever, to come up with exactly what these reminded me of.

These Chocolate Chip Protein Balls may be free of lots of things, like dairy, gluten, grains, but they sure pack in some good, comforting flavor (and lots of healthy fats and protein!) when it’s snack time or you’re just looking for a quick breakfast as you run out the door.

Add these protein balls to your meal prep plans for next week. I promise, You won’t be disappointed!

Don’t forget to save the recipe to your Pinterest board for later! Tag @butteraddictgonepaleo on Instagram and Facebook if you make these! I’d love to see it!

Print Recipe
 Chocolate Chip Pancake Protein Balls |Dairy, Gluten, & Grain Free|
Prep Time 30 minutes
Servings
balls
Ingredients
Prep Time 30 minutes
Servings
balls
Ingredients
Instructions
  1. In a high-powered blender or food processor, blend the pecans, almonds, and coconut oil until smooth.
  2. In a large bowl, mix the nut mixture with the remaining ingredients until well combined.
  3. Onto a lined tray or baking sheet, scoop out heaping tablespoon sized balls. I use a melon baller scoop for this - it makes it SO quick and easy!
  4. Freeze the protein balls for 15-20 minutes or refrigerate overnight.
  5. Store in an airtight container in the fridge/freezer.
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Cherry Cobbler Protein Balls

April 7, 2018

I’m always brainstorming about making bite-sized snacks. I try to fill them with protein, healthy fats, and fiber, yet still keep them tasting like an indulgent little treat!

These Cherry Cobbler Protein Balls are just that! They’re packed with cashews, almonds, and collagen powder to up the protein factor, and they’ll keep you feeling full for longer with the healthy fats from the coconut oil, coconut butter, and grass fed butter. If you’re vegan, you can sub in your favorite mild-flavored protein powder for the collagen, and substitute more coconut oil for the butter!

Cherries were my choice of fruit for these, but any dried fruit would work! I’m thinking blueberries next!


Print Recipe


Cherry Cobbler Protein Balls

Prep Time 5 minutes
Passive Time 20 minutes cooling

Servings
balls


Ingredients

Prep Time 5 minutes
Passive Time 20 minutes cooling

Servings
balls


Ingredients


Instructions
  1. In a blender or food processor, combine the cashews, almonds, coconut oil, coconut butter, maple syrup, and butter until a chunky butter has formed. This should only take a minute or so. You don't need it smooth.

  2. Transfer butter to a mixing bowl, add the remaining ingredients (except for the cherries), and combine.

  3. Mix in the chopped cherries last.

  4. With a spoon or a melon baller scoop, scoop out balls onto a baking sheet. I like to line mine with parchment paper - easy cleaning! (If the mixture is falling apart slightly, chill it in the fridge for 5 minutes or so - don't forget about it though!)

  5. Freeze balls for 20 minutes or refrigerate for 2-3 hours until firm.

  6. If you don't feel like making a bunch of individual bites, you can make bars by pressing the mixture into a shallow baking dish. Just chill the filled dish and cut them into bars after chilling! Super easy!


Recipe Notes

If you happen to have cashew butter and almond butter, you can substitute that for the raw nuts and some of the coconut oil. Start with 1/3 cup of each of the nut butters and 1/4 cup of coconut oil. Combine with the remaining ingredients. If the mixture is too dry, add another tbsp or two of coconut oil until it turns into a thick paste-like mixture that you can form into balls.

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