Pecan Halves

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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Pumpkin Cheesecake Bars {Dairy, Gluten, & Grain Free/Vegan}

November 19, 2018
Course

When fall rolls around, I’m definitely guilty of going all out on the pumpkin! However, I don’t usually stop when the season is over.

Anyone else?

These Pumpkin Cheesecake Bars have been requested by my husband ever since I first made them. I’ve found that I’m hesitant to make them too often, as he will most likely eat them all within two days and then yell at me for listening to his requests. haha! I take it as a compliment though – He’s my number one fan and almost always willing to be my taste tester.

Seriously though, these are delicious and no one would guess that they’re free of dairy, gluten, and grains and refined sugars. These bars are filled with ingredients that your body will know what to do with! They keep well in the fridge, so you could definitely make ahead of time for thanksgiving festivities later on during the week!

 

And THAT CRUST! It’s like a pecan shortbread, and it’s the perfect compliment to the pumpkin cheesecake flavor. If you’re not a fan of pecan, you could just substitute more almond flour or a unflavored protein powder of your liking!

You could use the “cheesecake” part and the crust are a base for another bar. Drizzle caramel or a fruit compote or jam on top – the possibilities are endless! Get creative!

If you make these or any of my recipes, be sure to tag @ButterAddictGonePaleo and #butteraddictgonepaleo on Instagram and Facebook! I love to see all of your guys’ remakes of recipes!


Print Recipe


Pumpkin Cheesecake Bars {Dairy, Gluten, & Grain Free/Vegan}

Course Dessert

Cook Time 15 minutes
Passive Time 1-2 hours

Servings
bars


Ingredients
Pecan Crust

"Cheesecake" filling

Pumpkin swirl

Course Dessert

Cook Time 15 minutes
Passive Time 1-2 hours

Servings
bars


Ingredients
Pecan Crust

"Cheesecake" filling

Pumpkin swirl


Instructions
  1. Preheat oven to 350 degrees.

  2. In a small bowl, combine the ground flax and water, and set aside for 3-5 minutes. This creates an egg substitute.

  3. In a food processor, finely chop pecans.

  4. In a mixing bowl, combine pecans, almond flour, sugar, arrowroot, salt, and baking soda.

  5. To the flax egg, mix in oil, vinegar, and vanilla.

  6. Add wet ingredients to the dry ingredients and stir to combine.

  7. Pour batter into a 8X8 baking pan and bake for 13-15 minutes until the crust is cooked through.

  8. While the crust is baking, in a food processor or high-powder blender, combine the "cheesecake" filling ingredients until smooth. Set aside.

  9. In a small bowl, combine the pumpkin swirl ingredients.

  10. Once the crust has baked and cooled, pour "cheesecake" filling onto crust.

  11. Pour spoonfuls of pumpkin swirl onto the "cheesecake" filling and swirl as desired.

  12. Freeze for 1-2 hours or refrigerate overnight until set up.

  13. DEVOUR! 🙂

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