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Raspberry Chocolate Protein Balls

Course Dessert
Keyword chocolate, protein balls, protein power balls, raspberry
Prep Time 5 minutes
Servings 20 balls

Ingredients

  • 1 1/2 cup Raspberries, mashed If using frozen, thaw first and account for the extra liquid. You may need to add more oats.
  • 1 tbsp maple syrup
  • 1/2 tsp vanilla
  • 1 cup coconut, toasted Toasting is optional, but I love the flavor it gives.
  • 1/2 cup large flake oats Add by a tbsp more if your mixture isn't firm enough to roll into balls.
  • 1/4 cup hemp hearts
  • 6-7 tbsp vanilla protein powder Add 6 to start, if mixture needs more to hold balls in shape, add 1 tbsp more.

Chocolate Coating

  • 1 cup dark chocolate
  • 1 tsp coconut oil

Instructions

  1. In a medium bowl, mash your raspberries with a fork until it's a puree. Add remaining ingredients and mix everything together well.

  2. As I stated in the notes, you may need to add more oats or protein powder to get a consistency that is easy to roll. Everyone's raspberries are going to be different, so feel free to add more to ensure the balls roll in between your hands, and stay together.

  3. Place balls on a cookie sheet lines with parchment.

  4. Freeze balls until solid. Approximately 1 hour.

  5. While they are freezing, melt your chocolate either in a double boiler or in the microwave. Stir in coconut oil and mix well.

  6. Finally, using a fork, dunk each raspberry ball into the chocolate, shaking off the excess. Set them back on your tray. Drizzle with any leftover chocolate.

  7. Store in freezer for up to 3 months.