Recipe inspired by Wholefood Simply. 

Choc Crackle Peanut Protein Balls (no blender needed)
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 2
Rating: 5
You:
Rate this recipe!
Since moving to Hong Kong, I've adapted to having a tiny kitchen and so have been experimenting with blend-free bliss ball recipes for minimal mess. This one's super easy and a keeper. Enjoy!
Choc Crackle Peanut Protein Balls (no blender needed)
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 2
Rating: 5
You:
Rate this recipe!
Since moving to Hong Kong, I've adapted to having a tiny kitchen and so have been experimenting with blend-free bliss ball recipes for minimal mess. This one's super easy and a keeper. Enjoy!
Servings Prep Time Cook Time Passive Time
10 balls 15minutes nil 30 minutes
Servings Prep Time
10 balls 15minutes
Cook Time Passive Time
nil 30 minutes
Ingredients
Servings: balls
Ingredients
Servings: balls
Instructions
  1. Add the peanut butter and rice malt syrup to a deep bowl and mix well.
  2. Before adding the coconut oil to the wet mixture, ensure it is of liquid-consistency (which it most likely will be in the summer; it tends to harden under cold temperatures). If required, melt the coconut oil in a small microwave-safe bowl and microwave for about 1-1.5 minutes. Add the coconut oil to the wet mixture and mix again.
  3. Add 1/2 a Cup of the shredded coconut oil to the wet ingredients, along with the cocoa powder and protein powder. Mix once more until the ingredients are well combined.
  4. Using your hands, roll the mixture into ten balls and then roll each one in the remaining 1/4 Cup desiccated coconut (I do this by sprinkling the coconut on a plate for rolling).
  5. Place the balls on a small dish, cover and refrigerate for at least 30 minutes so they firm up. These will keep in the fridge for about a week, but I doubt they'll last that long!