Protein balls
Instructions
Questions about our protein ball peanut butter recipe
Wondering if you can make this recipe without a food processor, or how to store your protein balls for maximum freshness? Explore our FAQs to find answers to your top questions and ensure your time in the kitchen is as straightforward and enjoyable as it should be.
Yes, although it requires a bit more effort. Start by finely chopping the almonds with a sharp knife or using a mortar and pestle until they resemble almond flour. Mash the chickpeas with a fork or potato masher until they are smooth and creamy. Combine the mashed chickpeas, chopped almonds, and the remaining ingredients in a large bowl. Mix thoroughly with a sturdy spoon or your hands until the mixture is uniform. This method may take a little longer, but it will still yield delicious protein balls with a satisfying, albeit chunkier, texture.
For fresh protein balls, store them in a sealed container in the fridge for up to four weeks. If you need to keep them longer, freeze them. Put them in a resealable bag in the freezer, and they'll last up to six months. To enjoy, thaw them in the fridge overnight or at room temperature if you're in a hurry.
Yes, but keep in mind that any changes to this recipe’s ingredients could change the nutritional values, including the protein content. Our recipe recommends 70% dark chocolate for a perfect balance between sweet and bitter, complementing the nutty, earthy flavours of the almonds and chickpeas. Higher cocoa content also ensures that the chocolate's robust flavour shines through, adding a rich depth to each bite.
Ingredients
|
Chickpeas, pre-cooked or canned
|
240 g |
|---|---|
|
Maple syrup
|
34 ml |
|
Almonds
|
100 g |
|
Flake salt
|
1 pinch |
|
Almond butter
|
30 g |
|
Ground cardamom
|
½ tsp |
|
Vanilla paste
|
½ tsp |
|
Almonds essence
|
2 tsp |
|
Dark chocolate, 70%
|
50 g |
Other recipes
How to roll a perfectly round protein ball
To roll a perfectly round protein ball, start by lightly oiling your hands to prevent the mixture from sticking. Take a portion of the chilled mixture, about a tablespoon, and place it between your palms. Gently press and compact the mixture by rolling it in a circular motion, applying consistent pressure.
Keep your hands close together and make smooth, controlled movements to shape the ball evenly. If the mixture feels too sticky or crumbly, briefly return it to the fridge to firm up.
Creating a smooth texture
To achieve a smooth protein ball dough, ensure all ingredients are thoroughly blended. Start by processing the almonds until they reach a fine, flour-like consistency. When adding the remaining ingredients, blend the mixture until it is completely uniform, with no visible chunks. Scrape down the sides of the food processor as needed to incorporate all ingredients evenly. If the mixture is too dry, a small amount of water can help achieve the desired consistency.
Use spices for easy flavour variations
While our recipe’s cardamom and vanilla provide a warm, aromatic base, you can easily tailor the recipe to suit your taste preferences. For a hint of warmth, try incorporating cinnamon. If you prefer a zesty twist, a pinch of ginger or dash of lemon zest can brighten the flavour profile. For those who enjoy a bit of heat, a touch of cayenne pepper can add a surprising kick.
Ingredient synergy for optimal flavour
Crafting delicious protein balls involves blending ingredients that work well together, creating a rich and complex flavour. Almonds bring a natural sweetness and a satisfying crunch. Ground cardamom adds a spicy fragrance that warms the taste, enhancing the almond's nutty flavour with its distinctive aroma.
Dark chocolate contributes a deep flavour and a slight bitterness that balances the overall sweetness, leading to a refined flavour combination. This thoughtful selection of ingredients ensures each bite is enjoyable and combines natural flavours that enhance each other.
Experiment with different textures
If you prefer a smoother consistency, blend the chickpeas separately, aiming for a soft and creamy texture before mixing them with the other ingredients. For a chunkier texture that offers a bit more bite, pulse the ingredients briefly in the food processor to leave small pieces of almonds and chickpeas intact.
Alternatively, if you enjoy a more rustic feel, finely chop the almonds by hand and mash the chickpeas with a fork for a coarser consistency. Each method alters the mouthfeel and overall experience of the protein balls, allowing you to tailor them to your preference.
Weigh the dough for uniform protein balls
For professional-looking protein balls that are equal in size, weigh the dough before shaping. Use a kitchen scale to measure out equal amounts of the mixture, typically around 25 grams per ball, ensuring they are shaped evenly for a gourmet look and consistent eating experience.