Peanut Butter Protein Balls

Peanut Butter Protein Balls
Featured in Essential Sports Nutrition

Vegetarian, Vegan, Gluten Free

Yield: ~30 balls [1 ball = 1 serving] / Prep Time: ~ 20 minutes

These no-bake peanut butter energy bites make for a perfect energy-boosting treat when you are exercising, traveling, at the office or in school - they are easy to wrap and bring with you. Super easy to assemble, they offer a satiating combination of protein, carbs and fat, which is the perfect fuel during low intensity exercise or when you need to re-charge during a busy work day. Although most kids don’t need to supplement with protein powder, parents shouldn’t be worried about making these protein balls for young athletes/kids as they are a great fuel source to maintain energy levels during training and games, and a much healthier alternative to heavily sweetened, processed snacks.

Ingredients

• 1 cup old fashioned rolled oats, dry (gluten free if needed)
• ¼ cup chia seeds
• 1 teaspoon of cinnamon
• 10 dried pitted dates
• ½ cup creamy natural peanut butter
• 2 teaspoons vanilla extract
• 1 scoop Vanilla or plain Protein Powder (~18-25g protein per scoop) (plant protein to make vegan)
• ¼ cup water

Instructions

1. Combine rolled oats and chia seeds in a food processor and pulse until they reach almost a flour-like consistency.
2. Add the cinnamon, dried dates, peanut butter, vanilla extract, and vanilla protein powder to the food processor. 
3. Pulse until ingredients are blended. 
4. Slowly add water to the food processor and blend until the mixture sticks together. You may need to add more or less water depending on the dough consistency. 
5. Transfer mixture to a large bowl. 
6. Form mixture into 1" balls and place on parchment paper lined baking sheet. Let set for 5 minutes before eating or preparing for storage.

Nutrition facts (per serving, 1 ball): 
Calories: 54; Total Fat: 3g; Total Carbs: 5g; Fiber: 1g; Sodium: 24mg; Protein: 2g

Storage tip: To freeze, place balls on a cookie sheet and freeze for up to 2 hours. Remove from the sheet and then place into an airtight container or freezer bag. Thaw at room temperature for 15-30 minutes or warm in the microwave for 15-30 seconds. Store in an airtight container in the refrigerator for up to a week. Store in the freezer in a freezer bag for up to one month.