Almond and chickpea protein balls
These Almond and Chickpea Protein Balls are packed with protein from almonds, chickpeas, and peanut butter, making them a nutritious post-workout snack. Easy to prepare, they are naturally sweetened with honey and have a rich, nutty flavor.
Cook time 0 min
Prep time 25 min
Ingredients:
1/2 cup almonds1.50 cups chickpeas
2 tbsp peanut butter
1/4 cup honey
1/2 tbsp vanilla extract
These Almond and Chickpea Protein Balls are a nutritious and delicious way to fuel your day. Packed with protein from almonds, chickpeas, and peanut butter, they make for a perfect post-workout snack or a healthy treat to keep you energized.
Instructions:
- Drain and rinse the chickpeas thoroughly if using canned chickpeas. Pat them dry with a kitchen towel.
2. Toast the Almonds (Optional):
- If you prefer a richer flavor, you can toast the almonds. Preheat the oven to 350°F (175°C). Spread the almonds on a baking sheet and toast them in the oven for about 8-10 minutes, stirring occasionally, until they are golden brown and fragrant. Let them cool completely.
- Place the almonds in a food processor and pulse until they are coarsely chopped. Be careful not to over-process them into a powder.
- Add the chickpeas to the food processor and pulse until they are broken down and start to form a paste.
- Add the peanut butter, honey, and vanilla extract to the food processor. Process the mixture until all the ingredients are well combined and form a smooth, sticky dough. You may need to stop and scrape down the sides of the bowl a couple of times to ensure everything is evenly mixed.
- Using your hands, scoop out about a tablespoon of the mixture and roll it into a ball. Place the balls on a plate or baking sheet lined with parchment paper. Repeat with the remaining mixture.
- Once all the balls are formed, place them in the refrigerator for about 30 minutes to firm up.
- Transfer the chilled protein balls to an airtight container. Store them in the refrigerator for up to a week or in the freezer for up to a month.
Making Almond-Chickpea Protein Balls is simple and quick, providing a tasty and wholesome option for a protein-rich snack. Follow the tips to enhance the recipe and enjoy these nutritious, energy-boosting treats anytime!
Almond and chickpea protein balls FAQ:
Chill the formed protein balls in the refrigerator for about 30 minutes to firm them up.
Yes, you can substitute almonds with other nuts like walnuts, cashews, or pecans, but this may alter the flavor and texture slightly.
Store the protein balls in an airtight container in the refrigerator for up to a week or in the freezer for up to a month.
The protein balls are ready once they have chilled for 30 minutes and are firm to the touch. They will hold their shape when rolled.
Yes, you can substitute honey with maple syrup for a vegan option, but this may change the sweetness and flavor slightly.
Cooking Tips:
- Pre-soak the chickpeas overnight for a smoother texture.
- Use a food processor for a well-mixed and evenly textured mixture.
- Add a tablespoon of chia or flax seeds for extra nutritional benefits.
- Refrigerate the mixture for at least 30 minutes before forming the balls to make them easier to shape.
- Store the power balls in an airtight container in the fridge for up to a week, or freeze them for longer storage.
Nutrition Facts
6 ServingsCalories 170kcal
Protein 6g
Carbohydrates 22g
Fiber 3.86g
Sugar 13g
Fat 8g
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