These Peanut butter protein balls would have to be one of my all time favourite snacks (originated from a Sam Woods 28 recipe). In the original recipe it suggests rice malt syrup, however I find it tastes great without it. The combination of the peanut butter, protein powder and raspberries are delicious and such a great healthy snack to grab throughout the day to keep your energy levels from dropping (the protein is great for stabilising blood sugar levels and thus avoiding big dips in energy levels). The fruit gives additional fibre and vitamin C. If you feel like making it into a treat then you can dip them into melted dark chocolate.
Makes about 10-12
- 1/2 cup Unsweetened peanut butter (I love Mayver’s) ** you can also use any nut butter you prefer e.g. almond, cashew etc
- 1/2 cup Protein powder (I use the Designs for Health Collagen powder, which you can get in The Melbourne Apothecary – it doesn’t have much of a taste so doesn’t override the taste of the peanut butter)
- 10-12 Frozen raspberries (you can also use Blueberries or other frozen berries)
- Coating: 100gm dark chocolate (85%) or desiccated coconut or toasted sesame seeds
1. Mix protein powder and peanut butter together. You may need to add more protein powder (it will depend on how runny/thick your peanut butter is) to form a dough that you can shape into balls easily without it sticking to your fingers.
2. Roll into balls. Flatten each ball and place a frozen raspberry in the middle. Press the edges together to form a complete cover over the raspberry and roll into a ball shape.
3. Place onto a tray lined with baking paper and pop into fridge. Let firm up for 10-15mins.
4. Remove from fridge and roll in coating of your choice. If using dark chocolate then melt the chocolate in a bowl over hot water. Dip each ball into the melted chocolate and use 2 spoons to coat the ball completely.
5. Place back on baking tray and back into fridge until set.
6. Store in a jar in the fridge for a week.