3tbsppure maple syruphoney, agave or low calorie liquid sweetener can also be used
2/3cupsweetened vanilla protein powder
1/8tspfine grind sea salt
2tbspquick cooking rolled oatsor other coating, see notes
Instructions
Mix nut or seed butter, maple syrup and sea salt in mixing bowl until thoroughly blended.
Add protein powder and stir until completely combined.
If mixture is too dry, add a little water, milk, or milk substitute, one teaspoon at at time, until mixture comes together like a soft dough. If t is too wet, add a little more protein powder or ground oats.
Scoop about 1 1/2 tbsp of mixture into hands and form into 1 inch balls.
Place quick cooking oats, or other selected coating into a shallow dish. Rolls formed ball in the coating, lightly pressing to make it stick to the balls.
Place balls in airtight container and store in refrigerator.
Notes
Balls will keep in refrigerator for up to 1 week. They may be frozen in airtight container for up to 3 months. Thaw for 15 minutes before eating.Other coating suggestions:
Miniature chocolate chips
Cacao nibs
Unsweetened cocoa powder
Matcha powder
Unsweetened flaked or shredded coconut, plain or toasted
Finely chopped toasted or raw nuts or seeds
Ball variations:
Chocolate Peanut Butter Protein Balls - Use peanut butter for nut butter, substitute chocolate protein powder for the vanilla protein powder and agave or light flavored liquid sweetener. Add 1-1/2 tablespoons unsweetened natural cocoa powder with the protein powder and 1-1/2 tablespoons water with the agave.
Mocha Java Protein Balls - Use chocolate protein powder in place of vanilla protein powder and agave or light flavored sweetener. Add 2 teaspoons of instant espresso powder dissolved in 2 teaspoons of water in with the agave.
Gingerbread Protein Balls - Use 3 tablespoons molasses for the sweetener. Add 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, and 1/8 teaspoon ground cloves along with the protein powder.
*Nutrition information will change with each variation.