By Julia Westhoff
Does anyone else love those little protein balls that they sell at places like T-Loft on State Line? They’re nut butter-based and contain enough healthy ingredients that they seem good for you. I’ve become semi-obsessed with them, especially after discovering how easy they are to make at home. They’re fitting in with my efforts to become a little less grain-dependent. They’re also gluten- and dairy-free and make nice little gifts. But be forewarned – it is literally impossible not to revert to making dirty jokes about them (the 12-year-old boy in me just CANNOT help it).
- 1 cup Sunbutter (or other nut butter)
- 1/2 cup ground flax seeds
- 1/2 cup sunflower seeds
- 1/4 cup sesame seeds
- 1/4 cup chia seeds
- 1/4 cup honey
- ¼ cup maple syrup
Place all ingredients in a food processor and run until a large ball forms. Remove and form into balls. Set balls on lined cookie sheet and allow to chill in the refrigerator. Store in refrigerator.
Crispy Chocolate-Covered Peanut Butter Balls
Adapted from ahouseinthehills.com
- 3 cups crispy brown rice cereal (regular also works)
- 2 cups creamy peanut butter
- 1/4 cup honey
- 1 (10 oz) bag semi-sweet vegan chocolate chips (or regular)
- 1/2 scant cup almond milk (or regular)
Place crispy brown rice cereal in a food processor and pulse until no large crispy chunks remain. In a small sauce pan combine peanut butter, honey and a good pinch of sea salt, mix well over low heat until well combined. In a large mixing bowl combine peanut butter syrup and crispy brown rice cereal. Mix well. Form mixture into balls, placing on a baking sheet lined with wax paper. Place chocolate and almond milk in a double boiler over medium low heat, stirring to combine until melted. Set heat to low. Using a spoon dip peanut butter balls into chocolate, covering completely, and return to baking sheet. Place in refrigerator to set. Store in refrigerator.