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Chocolate Cherry Power Balls

A power ball that satisfies chocolate cravings and gives an extra punch of protein

Course Dessert, Snack, Treats
Cuisine American, canadian
Keyword almond flour, cherry, cherry tomatoes, chocolate, chocolate and peanut butter, chocolate cherry, cocao nibs, dark chocolate treat, dates, high protein, pitted dates, protein balls, protein powder, protein power balls, tart cherry

Ingredients

  • 1 cup almond flour
  • 3/4 cups pitted dates
  • 1/3 cup Kraft Only Peanuts and Sea Salt peanut butter
  • 1/3 cup chocolate protein powder President's Choice , Natural Source Whey Protein Isolate (25g protein per 30g serving)
  • 1 tbsp cocao powder
  • 2 tbsp water
  • 1 tsp vanilla
  • 1/3 cup dried tart cherries (pitted)
  • 1/8 cup cocao nibs
  • pinch kosher flaked salt

Chocolate Drizzle Topping (optional)

  • 1/4 cup dark Lily's chocolate chips
  • 1 tsp coconut oil
  • OR 1/4 cup melting wafers

Instructions

  1. You will need a food processor for this recipe. A blender will likely work too, but I think a food processor will be the easiest to use. Put the first 7 ingredients in the food processor and mix to a fine crumbly texture. Take a look at the picture above for reference. It should easily press together to form a ball at this point. If it's too dry, try adding a bit more water (a teaspoon at a time - because a teaspoon goes a long way).

  2. Add the cherries and pulse them in so they are chopped up a bit. I like slightly larger pieces of cherry, that way I can taste it more.

  3. Once you have the cherries at the desired consistency, add the cocao nibs and salt. Pulse again a few times. Because the nibs are already in small pieces, you really don't have to chop them up too much more. Chop/blend till desired consistency. Again, if the consistency is too dry add a bit more water.

  4. Once you've reached the right consistency, where the mixture will press together well, form mixture into balls. I made 15 balls from this recipe (about 1.5 inches in diameter). Place rolled balls on a sheet of parchment paper.

  5. There are 2 options for the chocolate drizzle. 1) If you're using melting chocolate wafers, simply place wafers in a bowl and melt in the microwave then drizzle over Power Balls. 2) If you're using Lily's chocolate chips sweetened with stevia or even regular chocolate chips, you will need to add coconut oil so that it will "drizzle" properly.

    A little chocolate drizzle hack: Put melted chocolate in a thick medium size freezer bag and cut a very small hole in the bottom corner of the bag and squish the melted chocolate through the hole onto the balls. It makes this procedure very simple to do as you can just throw the bag away when finished drizzling. Also, the chocolate drizzle is optional, but who can say no to chocolate?! Another option if using the chocolate drizzle is to sprinkle a little kosher flake salt on the balls immediately after drizzling for that little bit of extra yum.

  6. Let balls set in the refrigerator and then serve. Store in fridge for a couple of weeks or freeze in a sealed container for 3-6 months.

Recipe Notes

Kraft Only Peanuts with Sea Salt Peanut Butter

President's Choice Natural Source Whey Protein Isolate

Kirkland Signature Culinary Parchment Paper

Lily's Dark Chocolate Chips

Obviously you can switch out these products for products of your choice.  I do, however, recommend a real peanut butter that has only peanuts and salt in their ingredient list.  It makes a much better product.  Also, choose a protein powder that has high grams of protein, at least 25g or higher and choose one that is sweetened with a sugar alternative like stevia, not sugar!  Enjoy.