Peanut Butter and Jelly Protein Balls

Method

Make the jam

1
n 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

1
In a blender, place the dates and chop, add in the oats, shredded coconut, maple syrup, cinnamon, vanilla extract, chia seeds and peanut butter.
2
Blend 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.
3
Scoop 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.
4
If desired, place dehydrated strawberry powder in a small bowl and roll the protein balls to coat.
5
Store in an airtight container in the fridge for up to two weeks.

...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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Woolworths

Peanut Butter and Jelly Protein Balls

Name: Peanut Butter and Jelly Protein Balls
Total time: 15 min
Yield: 4 servings
Cuisine: International
Ingredients: 150 g fresh or frozen strawberries; 2 tbsp maple syrup; 1/4 cup water; 1 tbsp chia seeds; 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

Culinary Wonderland Team

Cooking

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Overall

15 min

Ready by

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Level

4 serves

metric