Give your muscles the protein they crave and recharge with plant-based sport protein balls made with nuts, coconut, quinoa, dates, and cacao!
These sport protein balls are jam-packed with healthful ingredients to boost brain power and recharge your muscles after a hard workout. Not only are they perfect for the sport-conscious, but they’re also a great breakfast treat for kids to keep them charged throughout the day.
I love protein bars, like Cliff Bars, but they are pretty darn expensive and I’ve wanted to make a protein ball version for ages, so when I saw how easy these protein balls are to make, they were at the top of the list to create for my race-walking recovery. They are made with all-natural ingredients and naturally sweetened, too. I will admit that it’s hard to eat just two–my weakness when it comes to chocolate! I keep wanting to pop them into my mouth! I might be munching on one (two, three, or four) as I type. Just sayin’!
And you know how I have a hard time passing up anything that has chocolate in it! I love the flavor the added cocoa gives to these sport protein bars. And I love the crunchy texture, too. Makes me feel like I’m enjoying a Nestles Crunch Bar.
These sport protein bars are:
Zero in cholesterol
Very low in sodium
High in manganese
Very high in magnesium
Very high in phosphorous
If you like these highly nutritious sport protein balls, you’ll also like these nutritious desserts that are naturally sweetened:
- 1 cup cooked and cooled quinoa
- 1 cup rolled oats
- 1/2 cup crushed almonds
- 5 teaspoons pure maple syrup
- 5 ounces (about 6) pitted Medjool dates, softened in water
- 1/4 cup almond butter
- 1 tablespoon virgin coconut oil
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon grated nutmeg
- 1/8 teaspoon salt
- 2 tablespoons hulled hemp seeds
- 1 tablespoon chia seed or flax seed
- 1/2 cup finely shredded coconut (optional)
- Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper; set aside.
- In a large mixing bowl, mix together quinoa, oats, and maple syrup until evenly coated. Transfer to prepared baking sheet and bake for 20-25 minutes, stirring one half way through, until grains are golden brown and crisp. Remove and allow to cool.
- Meanwhile, in a small skillet, cook almonds over medium heat tossing often until they turn golden brown (about 3-5 minutes). Remove and let cool.
- In a food processor, add softened dates, almond butter, coconut oil, vanilla, cinnamon, nutmeg and salt. Pulse until well combined and smooth. Transfer to a large mixing bowl. Add almonds, hemp seeds, chia (or flax) seeds, toasted quinoa, and oats. Using your hands, mix well.
- Shape into 24 balls (about 1-inch in diameter) and roll in coconut. Store in an airtight container in the fridge up to 1 week.
Recipe adapted from Cleveland Clinic Wellness