You can never go wrong with beetroot. These balls turned out so perfect, incredibly tasty and nutritionally beneficial. Vegan – Gluten-free, Raw snacks!
Does anyone besides me is obsessing with snacking?
I just can’t help it, I need to have something ready to snack on mid-morning and mid-afternoon and…sometimes, well also after dinner…..And let me tell you something, there is NOTHING wrong with that. I listen to my body and eat when hungry, and stop when full. This has allowed me to stay relative lean and on a stable weight.
However, in order to avoid binging on the wrong foods, I try to always have something healthy available in my home. Protein balls, energy balls, healthy cookies, lots of fresh fruits, raw nuts and seeds are never missing in my kitchen.
These beet coconut chocolate protein balls are just my last snack idea. They are made, as usual, with whole simple food but, for a change, coated in coconut chips! YES! This gives them a nice crunchy texture.
Oh, and did I mention they need NO BAKING?
- 1 small beetroot, boiled or steamed
- 1 cup cashew nuts, soaked overnight
- 1 bag gre3n coconut chips
- 1/8 tsp Himalayan salt
- 1/2 tps ground cinnamon
- 1 scoop Tropeaka Pump protein powder (or any vegan protein powder)
- 1/2 cup dry coconut
- 2 tbsp 100% cocoa powder
- 1 tbsp melted coconut oil
- 1 tbsp maple syrup (more if you have more of a sweet tooth)
Place all ingredients (minus the coconut chips) into a food processor
and pulse until creamy
in a ziplock bag crash some coconut chips
then roll mixture into ping-pong size balls and coat them into the coconut chips to make a nice crust
Store into your fridge and eat when needed!
NOTE: this are best freshly made, as the chip crust will lose a bit of crunch the longer it stays in your fridge. But trust me, these babies won’t last long 😉
Happy weekend people!