Category Archives: Protein Balls

Bites of Gold



4 Medjool Dates, soaked
2-3 Dried Figs, soaked
1 oz Dehydrated Apples (not apple chips)
2T Whole Flax Seeds
3 scoops Pea/Rice Protein, flavored
3T Homemade Almond Butter
2T Honey (or coconut nectar for strict vegans)
Date water as needed


Soak 4 medjool dates and 2-3 dried figs until they are soft, reseve the water for later. In a food processor, grind the dates and figs and add 2T flax seeds, 3 scoops pea/rice protein of choice, 3T almond butter, 2T honey and date water as needed. Let it process for a few minutes and add about 1 oz. dehydrated apples, don’t use apple chips though. Once the mixture is soft and fudge-y it will be easy to roll into balls. Mine made about 17 but you could make 18. I stored mine in the freezer so they keep longer but they don’t need to set at all so you could store them in the fridge if you’re gonna eat them all soon 🙂

Makes: 17 balls

Serving Size: 1 ball


Kabocha Balls



5 oz Roasted Kabocha
4T Fresh Ground Peanut Butter
4T Coconut Flour
4T (28g) Just Like Sugar – Brown Sugar
1t Pumpkin Pie Spice


In a large bowl mix 4T coconut flour, 4T (28g) Just Like Sugar – Brown Sugar, and 1t pumpkin pie spice. Then add 5 oz roasted kabocha and 4T fresh ground peanut butter and mush well until thoroughly mixed. Spoon out 12 portions and roll into balls. Store in the freezer.

Makes: 12 Balls

Serving Size: 1 Ball


Super Matcha Balls


1 oz Dried Unsweetened Papaya
1 oz Pecans
1 oz (2T) Yacon Syrup
1 scoop (2g) Matcha Powder
5 oz Frozen Bananas
3/4C Old Fashioned Oats
2 scoops MuscleTech Casein – Strawberry Shortcake

In a food processor, combine 1 oz dried/dehydrated papaya (I made my own), 1 oz pecans, 1 oz (2T) Yacon Syrup, 1 scoop (2g) Macha Powder, 2 small organic (I grow my own) bananas, 3/4C old fashioned oats and 2 scoops of casein. Pulse until thoroughly mixed. Roll into balls and store in freezer.

Makes: 18 balls

Serving Size: 1 ball


Strawberry Mac Nut Protein Cookies


1C Old Fashioned Oats
1 scoop Body Tech – 100% Casein Vanilla
1 scoop Cellucor – Cor-performance Whey – Cor-fetti Cake Batter
1C Strawberries, Sliced
1T Agave Nectar
2T Coconut Oil, Unrefined
5T Raw Macadamia Butter

In a large bowl, combine 1C old fashioned oats, 1 scoop Vanilla Body Tech Casein, 1 scoop Cellucor COR-fetti Cake Batter Whey, 1C sliced strawberries (puree before mixing), 1T agave nectar, 2T raw coconut oil and 5T raw macadamia nut butter. On a large cookie sheet lined with parchment paper, scoop tablespoon size amounts of batter. Bake at 350F for about 15 minutes.

Makes: 29 cookies

Serving Size: 1 cookie


Zucchini Oatein Freezer Cups



2C Shredded Zucchini
1T Flax Oil
3/4C Old Fashioned Oats
3 Scoops Cellucor COR-fetti Whey
1/4C Water


In a VitaMix, grind 3/4C old fashioned oats into a flour. In a food processor, add 2C shredded zucchini, 1T flax oil, and 1/4C (or less) water until smooth. Add the oat flour and 3 scoops of whey and process until combined. Pour into 8 silicone cupcake molds. Let sit for about an hour so the oats can soften before you freeze them. Store in the freezer. These are a perfect summer treat to cool down, and they are only 100 calories per cup (and 10g protein!). You may want to make 16 cups instead of 8 because they are really thick and a little hard to bite into.


Elvis Truffles



1 Small Banana
13-14 Pitted Dates
1T Bacos Bacon Flavor Bits
1/2C (8T) Peanut Flour
Special Dark Cocoa Powder, for rolling


In a food processor, blend 1 small banana and 13-14 pitted dates. Transfer to a large bowl and stir in 1T Bacos Bacon Flavor Bits and 1/2C (8T) Peanut Flour. Roll into 10 balls and coat with Special Dark Cocoa Powder. I stored mine in the freezer.

Makes: 10 balls

Serving Size: 1 ball


High Protein Easter Eggs



1C Whole Almonds
1 can Butter Beans
23 California Sun Dates
1/4C Agave Nectar
1/2C Old Fashioned Oats
1/4C Coconut Flour
1t Vanilla Extract


In a food processor, grind 1C almonds into almond butter. Transfer to a large bowl. Rinse and drain 1 can of butter beans into the food processor and add about 23 pitted dates and 1/4C agave nectar. Process until smooth. Add to the bowl with almond butter. In a VitaMix, grind 1/2C old fashioned oats into a flour and add to bowl. Stir in with 1t vanilla extract and 1/4C coconut flour. Mix well and shape into eggs. If desired, dip into chocolate and freeze. Happy Easter!

Makes: 23 eggs

Serving Size: 1 egg