Cacao and Ginger Protein Balls

The Method

You will be shocked at how simple and easy this recipe actually  is. The only equipment you need is a food processor.

First, simply weigh all of the ingredients into your food processor bowl then turn it on! It’s up to you how well processed you want it but it will need to be somewhere near a dough-like consistency to form into balls. If you process it less you will get more chunks in the balls which are nice but can make the ball a bit crumbly. You can substitute out some of the ingredients but if you remove a dry ingredient, you will need to balance it out with more of the other dry ingredients. Same thing with the wet ingredients. 

Once you have reached the right consistency just roll them into balls roughly the size of a golf ball. These will weigh approximately 40g so you should end up with about 24 balls. There is no need to bake these so that is all you need to do!

Store them in an air tight container and they should last up to 28 days… if you can resist them that long!

EXPERIMENT

Because these are so easy to make, feel free to experiment! Perhaps you don’t like the taste of ginger or maybe you want to add something else. Just make sure to balance the moisture so that you can still form the balls.

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