Easy Vegan Protein Balls

Guess what, I started a new Instagram account just for fun! I’m still debating the name and might change it … hahaha because I can never decide but I wanted to create an account where I can share my favorite recipes and all the healthy things we do in our lives! Like what vitamins we take, what oils we use, what kind of homeopathic things we give the girls all without the pressure of my regular Instagram account. I share a lot of that stuff in my Instagram stories now but wanted to create a space I could post it so you guys could reference it without it getting lost in the algorithm. So if you want to follow me over on @for.thehealthofit I would loveeeee that and think you would love it too!

Kicking off that post with these easy Vegan Protein Balls. What you’ll need:

  1. 1 1/2 cups popped amaranth. ( This is such a fun grain, you pop it over heat and it gives you that crunchy puffed rice feel but packed full of protein)

  2. 2-3 Tbsp protein powder, My absolute favorite protein is Truvani. It’s the purest protein I’ve found, with simple ingredients, no natural flavor and its been through intense testing for heavy metals and comes out clean! We buy the chocolate one and I even like it in water.

  3. 1-2 Tbsp pure maple syrup

  4. 1 hefty cup peanut butter (or any sort of nut/seed butter)

  5. A heavy sprinkle of baby vegan dark chocolate chips or you can melt them and put them in the batter (we usually melt them)

We make these into little balls using this Silicone Mold but you could use cupcake holders or make them into bars and easily cut them.

Start by popping your amaranth. Heat up a small pot with a lid and then pour 1-2 Tbsp max amaranth in. Start by shaking the pot back and forth over the heat and they should start popping within a few seconds. This can burn really easily so do really small batches. I count to 10 and pour them into a bowl. Not every grain will pop and that’s fine. You continue until you have 1-1/2 cups popped. I usually don’t measure and just pop a lot and Olive loves to help me so we make it fun and usually double the recipe.

combine your nut butter, syrup & protein powder into a separate bowl and then slowly add your amaranth in little by little until you have a loose dough texture. If you add too much it will lose its stickiness and fall apart.

drop into mold and pop in the freezer for 10-15 minutes to harden. You can store them in the fridge or freezer. We keep them in the freezer and just pop them out to eat. They can last a lot longer in the freezer than the fridge but they are usually gone within 2 days of making them.

You can read all the benefits of amaranth HERE .

Recipe first seen on Minimalist Baker

FOODStephanie PollockComment