4 serves
Peanut Butter and Jelly Protein Balls
Method
Make the jam
- 1n a small pot over medium-high heat, cook strawberries with maple syrup and water for 3–4 minutes, mashing with a fork. Stir in chia seeds and cook for a minute or two until thickened, chill in the fridge to cool.
Make the protein balls
- 1In a blender, place the dates and chop, add in the oats, shredded coconut, maple syrup, cinnamon, vanilla extract, chia seeds and peanut butter.
- 2Blend until the mixture is well combined and holds together when pressed. If needed, a 1/4 cup of hot water to help chop and for a smoother texture.
- 3Scoop out tablespoon-sized portions and roll into balls using your hands. Make a well in the centre and place 1 tsp of strawberry jam in the centre. Fold to close and roll, using wet hands helps, into a ball.
- 4If desired, place dehydrated strawberry powder in a small bowl and roll the protein balls to coat.
- 5Store in an airtight container in the fridge for up to two weeks.
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...And that's it, enjoy!
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Ingredients
For the strawberry chia jam
150 g fresh or frozen strawberries
2 tbsp maple syrup
1/4 cup water
1 tbsp chia seeds
For the protein balls
150 g medjool dates, pitted, roughly chopped
150 g whole oats
1/4 cup maple syrup
1/2 tsp cinnamon
1 tsp vanilla extract
1/2 cup dehydrated strawberry powder, optional
1/2 cup peanut butter
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