1 Heaping Tbsp Ground Cinnamon
5 Scoops of Spoonfuls Vegan Chocolate Coconut Protein (Solgar's)
1/3 c Maple Syrup
1/2 c Almond Meal or Peanut Flour
1/4 c Nut Butter (creamy no-stir)
3/4 c Gluten-free quick oats or cereal of choice
1/2 tsp Vanilla Extract
1. Grind oats or cereal in a food processor and transfer into a mixing bowl. This is optional. You can keep them whole as well and adjust the addition of maple syrup.
2. Add almond meal, Solgar's spoonfuls protein, cinnamon, and nut butter. Stir ingredients all together. Add maple syrup and vanilla then mix with hands.
3. If the batter gets too dry, you might need to add additional maple syrup or nut butter.
4. Roll into 1-1.5 inch balls and place on cookie tray or plastic ware with parchment paper underneath.
5. Let protein balls freeze for 20-30 minutes then transfer into a freezer bag.
6. Dust with additional cinnamon if desired.
7. Keep in the fridge or freezer for up to 6 weeks.
5 Scoops of Spoonfuls Vegan Chocolate Coconut Protein (Solgar's)
1/3 c Maple Syrup
1/2 c Almond Meal or Peanut Flour
1/4 c Nut Butter (creamy no-stir)
3/4 c Gluten-free quick oats or cereal of choice
1/2 tsp Vanilla Extract
1. Grind oats or cereal in a food processor and transfer into a mixing bowl. This is optional. You can keep them whole as well and adjust the addition of maple syrup.
2. Add almond meal, Solgar's spoonfuls protein, cinnamon, and nut butter. Stir ingredients all together. Add maple syrup and vanilla then mix with hands.
3. If the batter gets too dry, you might need to add additional maple syrup or nut butter.
4. Roll into 1-1.5 inch balls and place on cookie tray or plastic ware with parchment paper underneath.
5. Let protein balls freeze for 20-30 minutes then transfer into a freezer bag.
6. Dust with additional cinnamon if desired.
7. Keep in the fridge or freezer for up to 6 weeks.
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