Ingredients: |
Ingredients: 1/2 c brown rice syrup (or honey)
1 c peanut butter (can also use almond or cashew butter)
4 rice cakes
1 c sliced almonds
1/4 c vanilla protein powder (can double it)
Optional:
- 1 c chocolate chips
- cacao nibs (this is unsweetened chocolate beans, available at whole foods)
- 1/4 c shredded coconut for rolling (or almond flour, confectioner's sugar, coconut flour, or cocoa powder) I used dehydrated coconut flour.
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Directions: |
Directions:In a small saucepan on low heat, mix peanut butter and brown rice syrup until just melted and thoroughly combined. (Do not over cook, do not boil).
In a large bowl, crumble rice cakes (can use food processor to chop if desired) and add almonds. Pour the heated peanut butter mixture over and stir until coated. Slowly add protein powder until fully incorporated. Mix in chocolate chips and/or cacao nibs if using.
Working quickly, spoon 1 Tbsp of the mixture and roll into a ball, repeat until bowl is empty (a cookie scoop works well). Roll each ball in coconut or desired coating.
Alternative: coat bottom of a rimmed cookie sheet on one end with coconut, press the peanut butter mixture into one end to an even depth (will not fill pan), cover the top with coconut. Cut into about 1/2 to 1 inch cubes. Separate cubes, sprinkle more coconut over, place in a bowl and gently mix to coat outside fully. (If you get tired of rolling little balls).
Let cool completely in a single layer. Once cool, store in an airtight container |
This recipe for Peanut Butter Protein Balls (for hiking) is from