Protein balls with maple syrup and peanut butter
Twenty-two balls, no baking
Ground cashews, shredded coconut, peanut butter and maple syrup: mix by hand and roll.
The coating determines the color. Matcha, turmeric, cocoa, or more coconut: four shades from the same mixture.
20 min
Prep time
Snack
Category
Low
Difficulty
22
Balls
What is needed
Yields 22 balls of approx. 30 g each.
200 g untoasted cashews
180g shredded coconut, plus extra for coating
100 g of Organic Dark Maple Syrup
200g of Pure Peanut Butter
Matcha tea powder
Turmeric powder
Unsweetened cocoa powder
Five Steps
Cashews
Blend them in a food processor until powdered.
The dough
Mix the coconut, maple syrup, and peanut butter until you get a smooth and consistent mixture.
The spheres
With wet hands, take portions of about 30g and form balls.
The colours
Coat them with whatever you prefer: matcha for green ones, turmeric for orange ones, unsweetened cocoa for brown ones, shredded coconut for white ones.
In the fridge
Store them in the refrigerator.
Wet your hands before rolling
The dough is sticky due to the peanut butter: with dry hands, it sticks to your fingers instead of coming together.
There is no baking. Keep them in the fridge and eat them in the following days.
The ingredient
The variety used in this recipe. Organic Dark: robust flavor, from certified organic maple groves.
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