Chocolate Protein Balls are quick to make and a yummy afternoon snack or after dinner treat. I first made something like this when my friend, Gail sent a package to me here in South Africa several years ago. I was so excited to receive a package from home that I didn’t really care what was in it! Upon opening it, I discovered a recipe and all that I needed to make Nut & Date Protein balls. I was delighted! She really sent me such a thoughtful gift. Thank you Gail! After making these a few times, I decided to develop my own recipe that was lower in carbs and higher in healthy fats. I must say these little treats can be quite addicting. Yummers!
Chocolate Protein Balls
1/2 cup Walnuts
1/4 cup Sunflower seeds, raw
2 Tbl. Vanilla protein powder, slightly mounded
3 Tbl. raw Cacao or cocoa powder
2 Dates pitted, fresh or dried
1 1/2 Tbl. Coconut oil
3-4 tsp water
Flaked coconut to roll balls in
Place walnuts, Sunflower seeds, protein powder and cacao powder in a small food processor or power blender like a vita mix. Process until crumbly. Add dates, cut in fourths, and coconut oil. Process again to breakup and incorporate oil and dates. Next, add water starting with 2 tsp and blending. Check mixture to see if it will hold together by smashing tablespoon amount into a ball with your hands. If it still seems too dry add another tsp of water. Roll into 12-14 balls. Then, if desired, roll balls in unsweetened coconut flakes pressing to adhere. Place in a covered container and refrigerate till firm. Store in fridge.
Tip: I’ve used AIM Vanilla Pea Protein powder and Genuine Health Fermented Vegan Protein in vanilla. Another good option is Wazoogles Vanilla Sky Superfoods Protein Shake or Arbonne Protein Shake in vanilla.
I like mine without coconut, but My Man likes it with the coconut. You could also coat them with crushed nuts.
Jeanenne ~Foodie Mama
This Chocolate Banana Pudding can fake out even the most avid sweet eater into eating a healthy dessert. My friend Dan is a big, pretty imposing, Aussie-Figian guy that has a heart as big as the whole of Australia. Just to give you a better picture of him, many people mistake him for being a popular rugby player because of his build. Dan knows that what I serve him is not always as it appears…which I think, scares this big guy just a bit. His typical words to me when he eats at my house are, “so Jeanenne, what are we looking at here?” I chuckle and refuse to tell him until he has at least tried it and sometimes I never tell him. Dan liked this among other dishes I tried on him. This dessert is rich tasting and satisfying. My husband has a giant sweet tooth and this is his go-to healthy treat that he regularly eats.
Chocolate Banana Pudding
2 large avocados or 3 small
1 medium banana, fairly ripened
4 Tbl. raw cacao or cocoa powder
1 Tbl. raw honey or maple syrup (add more if you like it sweeter)
1 tsp. vanilla extract
1/4 tsp. cinnamon
1 can coconut milk refrigerated over night
1/4 tsp. vanilla extract
Place peeled avocados in a food processor and blend to smooth. Add banana and process till smooth again. Next add cacao or cocoa powder, honey, vanilla extract and cinnamon. Process till smooth and glossy. Taste and adjust sweetness if needed. Divide into individual dessert cups.
To make the coconut whip cream: carefully scoop out some of the coconut cream from the top of the refrigerated can of coconut milk or coconut cream. Place it in a small bowl along with 1/4 tsp. vanilla extract and whip with a whisk till it is fluffy. You may want to sweeten it, but we like ours just as it is. Top each chocolate pudding with the coconut whip and a sprinkle of cinnamon. They will last in the fridge about 4 days.
I hope you enjoy this guilt-free treat!