Honey-Nut Protein Balls {Dairy, Gluten, Grain Free}

Protein balls are something that you can always find in my refrigerator. My husband wouldn’t say that he is much of a “snacker,” however, if there are not any protein balls stored in the fridge – he makes it known!

These Honey-Nut Protein Balls are a delicious, little snack to keep on hand. They’re packed with healthy fats, fiber, and protein to keep you feeling fuller for longer. That’s a big plus with snacks. If they don’t do you any good and give you some sustenance, why are you snacking on them?

Now, I will preface this recipe by saying peanuts are NOT paleo. They’re technically a legume and therefore, not paleo friendly. However, if you tolerate them, feel free to eat them now and then. You can also substitute cashew butter, or any other nut butter, for the peanut butter that is called for. You will still get that “honey-nut” flavor!

Print Recipe

Honey-Nut Protein Balls {Dairy, Gluten, Grain Free}

Prep Time

10 minutes

Passive Time

20 minutes of cooling

Servings

balls

Ingredients

• 1 cup Raw cashews see recipe note*
• 2/3 cup Coconut oil melted
• 1/2 cup Raw honey
• 1 cup Pea protein powder unflavored - I use Nuzest or Terrasoul brand
• 1/2 cup Peanut butter natural, the only ingredient should be peanuts
• 1/4 tsp Pink salt optional

Prep Time 10 minutes Passive Time 20 minutes of cooling Servings balls Ingredients 1 cup Raw cashews see recipe note* 2/3 cup Coconut oil melted 1/2 cup Raw honey 1 cup Pea protein powder unflavored - I use Nuzest or Terrasoul brand 1/2 cup Peanut butter natural, the only ingredient should be peanuts 1/4 tsp Pink salt optional

Instructions

1. If using cashews and coconut oil (see recipe notes below), add the cashews and oil to a food processor or high powdered blender and blend until fairly smooth. It's ok if there are some little pieces of cashews remaining.
2. In a mixing bowl, stir together cashew butter, honey, pea protein, peanut butter, and salt until well combined.
3. Onto a lined tray, scoop out tablespoon sized balls. I use a melon baller scoop for this step. It makes it so quick and easy!
4. Freeze for 20 minutes or more or place in the refrigerator for 1-2 hours.
5. Enjoy! **Store in an airtight container in the refrigerator.

Recipe Notes

*Substitute 1 1/2 cups of creamy cashew butter in for the cashews and coconut oil.