Chocolate Cashew Protein Balls
    Servings
    24balls
    Servings
    24balls
    Ingredients
    • 1/2cup chocolate protein powderchocolate or vanilla plant based pea protein
    • 1cup cashew butteror other tree-nut butter, or seed butter, no stir
    • 2tablespoons erithrytolor powdered stevia, or monk fruit, or honey (optional)
    • 1/4cup flax meal
    • 1teaspoon cinnamon(or Cacao powder for more chocolate flavor)
    • 2teaspoons vanilla
    • 1/4cup chocolate chipsdairy free, sugar free, Lily’s brand (optional)
    • 24 toothpicks
    • 8ounces dark chocolatedairy free, sugar free, Lily’s brand
    • 2tablespoons coconut oil(optional)
    • 24 truffle liners(optional)
    • 24 colorful foil wrappers(optional)
    Instructions
    1. Line a cookie sheet with parchment or wax paper.
    2. In a large bowl, thoroughly mix together protein powder, cashew butter, erithrytol, flax meal, cinnamon, vanilla, and chocolate chips.
    3. Form into balls, insert toothpick in each, place on parchment paper, and refrigerate for a minimum of 30 minutes.
    4. In a microwave-safe bowl, put the 8 ounces of chocolate (and coconut oil if desired). If using chocolate bars, break into pieces. Coconut oil is not necessary, but will give you a bit of grace, guaranteeing you don’t burn your chocolate, and give you a smooth, creamy sauce every time. Heat chocolate in 20- to 30-second intervals, stirring each time. Heat until chocolate is completely melted and smooth, being careful not to burn it. If you prefer heating chocolate over the stove, either heat over low heat using a double boiler, or use a small pot and stir constantly so the chocolate doesn’t burn.
    5. When chocolate is liquefied, dip each ball into chocolate mix and place back on cookie sheet.
    6. Place tray of chocolate covered protein balls in the refrigerator for a minimum of 30 minutes so chocolate hardens.
    7. If desired wrap in colorful foil wrapping, remove toothpicks, then place in truffle liners. Store in refrigerator.
    Recipe Notes

    Be sure to use a firm “no-stir” brand of cashew butter (or other nut butter – see video below) or seed butter. Keeping the balls small will make them easier to work with.

     

    Chocolate Omni Protein Powder
    Chocolate vegan protein that’s sugar free, gluten free, and offers 22 grams of protein for only 130 calories! Get 21% OFF with code TANA21

     

    Check out these variations, plus Brain Warrior tips.

     

    Here’s my Nutty Butter Cups recipe.

     

     

    Print Recipe
    Chocolate Cashew Protein Balls
    Votes: 8
    Rating: 3.63
    You:
    Rate this recipe!
    Add to Meal Plan:
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    Servings
    balls
    Ingredients
    • 1/2 cup chocolate protein powder chocolate or vanilla plant based pea protein
    • 1 cup cashew butter or other tree-nut butter, or seed butter, no stir
    • 2 tablespoons erithrytol or powdered stevia, or monk fruit, or honey (optional)
    • 1/4 cup flax meal
    • 1 teaspoon cinnamon (or Cacao powder for more chocolate flavor)
    • 2 teaspoons vanilla
    • 1/4 cup chocolate chips dairy free, sugar free, Lily's brand (optional)
    • 24 toothpicks
    • 8 ounces dark chocolate dairy free, sugar free, Lily's brand
    • 2 tablespoons coconut oil (optional)
    • 24 truffle liners (optional)
    • 24 colorful foil wrappers (optional)
    Servings
    balls
    Ingredients
    • 1/2 cup chocolate protein powder chocolate or vanilla plant based pea protein
    • 1 cup cashew butter or other tree-nut butter, or seed butter, no stir
    • 2 tablespoons erithrytol or powdered stevia, or monk fruit, or honey (optional)
    • 1/4 cup flax meal
    • 1 teaspoon cinnamon (or Cacao powder for more chocolate flavor)
    • 2 teaspoons vanilla
    • 1/4 cup chocolate chips dairy free, sugar free, Lily's brand (optional)
    • 24 toothpicks
    • 8 ounces dark chocolate dairy free, sugar free, Lily's brand
    • 2 tablespoons coconut oil (optional)
    • 24 truffle liners (optional)
    • 24 colorful foil wrappers (optional)
    Votes: 8
    Rating: 3.63
    You:
    Rate this recipe!
    Add to Meal Plan:
    This recipe has been added to your Meal Plan
    Add to Shopping List
    This recipe is in your Shopping List
    Instructions
    1. Line a cookie sheet with parchment or wax paper.
    2. In a large bowl, thoroughly mix together protein powder, cashew butter, erithrytol, flax meal, cinnamon, vanilla, and chocolate chips.
    3. Form into balls, insert toothpick in each, place on parchment paper, and refrigerate for a minimum of 30 minutes.
    4. In a microwave-safe bowl, put the 8 ounces of chocolate (and coconut oil if desired). If using chocolate bars, break into pieces. Coconut oil is not necessary, but will give you a bit of grace, guaranteeing you don’t burn your chocolate, and give you a smooth, creamy sauce every time. Heat chocolate in 20- to 30-second intervals, stirring each time. Heat until chocolate is completely melted and smooth, being careful not to burn it. If you prefer heating chocolate over the stove, either heat over low heat using a double boiler, or use a small pot and stir constantly so the chocolate doesn’t burn.
    5. When chocolate is liquefied, dip each ball into chocolate mix and place back on cookie sheet.
    6. Place tray of chocolate covered protein balls in the refrigerator for a minimum of 30 minutes so chocolate hardens.
    7. If desired wrap in colorful foil wrapping, remove toothpicks, then place in truffle liners. Store in refrigerator.
    Recipe Notes

    Be sure to use a firm “no-stir” brand of cashew butter (or other nut butter - see video below) or seed butter. Keeping the balls small will make them easier to work with.

     

    Chocolate Omni Protein Powder
    Chocolate vegan protein that’s sugar free, gluten free, and offers 22 grams of protein for only 130 calories! Get 21% OFF with code TANA21

     

    Check out these variations, plus Brain Warrior tips.

     

    Here's my Nutty Butter Cups recipe.