Protein balls (vegan)

Name: Protein balls (vegan)
Yield: ~30 balls
Cuisine: British
Ingredients: 3 cups porridge oats; 3 scoops Huel protein powder (any flavour) - you can use any brand, but the numbers in this recipe are based on Huel powder / scoop-size; 1 cup peanut butter (or use any kind of nut or seed butter); 1/2 cup cup syrup; 1/2 cup cocoa powder (as flavouring); 1/2 cup [1/4 cup] chocolate chips, peanut butter chips, ground or chopped nuts or dried fruit; 1 tsp [1/2 tsp] cinnamon or mixed spice

Angela 🥗 @Angela

These quantities make 30 protein balls (about 30g each, with about 120 calories and 5-6g protein per ball). A couple of these are fantastic as a snack to keep you going through a long day, or to perk you up after a workout.

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Ingredients

~30 balls

3 cupsporridge oats
3 scoopsHuel protein powder (any flavour) - you can use any brand, but the numbers in this recipe are based on Huel powder / scoop-size
1 cuppeanut butter (or use any kind of nut or seed butter)
1/2 cupcup syrup
1/2 cupcocoa powder (as flavouring)
Flavouring ideas - options if you don't want to use cocoa powder
1/2 cup[1/4 cup] chocolate chips, peanut butter chips, ground or chopped nuts or dried fruit
1 tsp[1/2 tsp] cinnamon or mixed spice

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Steps

1

Use a large mixing bowl. Mix the oats and protein powder together, then add the rest of the ingredients and continue mixing.
(I use my Kenwood with the K-beater attached. Stop and scrape with a spatula part way through to make sure everything is getting stirred in.)
2

You are aiming for a doughy mixture. If it's a bit dry, add water (a very little at a time) until you get the desired consistency. You could also use fruit juice for this, if you wish.
3

Make protein balls! I tend to weigh at least the first few, until I get the hang of how big to make them. I am aiming for 30g per ball.
4

Lay the balls out on a baking tray (or a dinner plate if you are making a half-sized batch). They can be frozen or chilled on the tray and later transferred to a more suitable container. They'll keep for a few weeks in the fridge or several months in the freezer.