We love protein bars and balls (I’ve posted recipes for both in the past), and I have a new one for you today which I’m super excited about because it is delicious! You guys, I hide these from my kids, they’re that good. I make them when they’re at school so they don’t even know, and then I put them in our fridge in the garage, behind something big :). I only make 16 at a time which will last me a couple of weeks, or at least a week! But with 5 kids snacking on them, and begging for more, they wouldn’t last a day in our house. I suppose I could double the recipe….maybe someday I will, and then maybe I will share. Maybe.
At the very end of this post I will have the macro numbers since my hubby and I are doing an 8 week macro counting challenge…which is hard but kinda fun, like playing a game, and since my husband and I are doing it together we can motivate one another. He’s raising his macros trying to gain a few pounds, and I’m doing the opposite. He’ll text me a couple of times a day with “i’m stuffed” or “I’m so full”, and I text back with some encouraging emoji like a thumbs up for “you got this!”, but inside i’m thinking, “I wish that were my problem, being too full.” Instead I’m mostly not ever full, but I’m not starving either. It’s all good and we only have 6 1/2 weeks to go! :). I’m hoping this whole process will teach me to be more aware of my foods and their caloric content and it’s a good reminder for me that I don’t need to be, nor should I be, snacking all throughout the day and that it’s okay to be hungry, probably good actually, because it means I’m allowing time for my food to digest fully, not overloading my system, and it makes me appreciate the flavor of foods more; everything tastes amazing these days! Alright, enough of that, let’s get on with the recipe!
In a medium mixing bowl add almond butter, syrup, flax, protein powder and vanilla and stir together. Add almond flour and mix well.
Place on an ungreased cookie sheet using a cookie scoop to measure. They can be very close together as they will not change in size. Cover with plastic and put in the fridge to chill for half hour or more. Feel free to then transfer them to a smaller tupperware container.
You can store these in the fridge or freezer. Enjoy!
Almond Flax Protein Balls- lightly adapted from Clean Simple Eats
*makes 16 balls; 1 ball is 1 serving
1/2 c almond butter
1/4 c pure maple syrup
2 Tbsp ground flax
1 scoop vanilla protein powder (I like Sunwarrior’s vegan vanilla powder)
1/2 tsp vanilla extract
2/3 c raw almonds, ground to almond flour in high power blender (or 1 c almond flour)
In a medium mixing bowl add almond butter, syrup, flax, protein powder and vanilla and stir together. Add almond flour and mix well. Place on a cookie sheet using a cookie scoop to measure. Cover with plastic and put in the fridge to chill for half hour or more. Transfer them to a smaller tupperware container.Store in the fridge or freezer.
111 calories; 7.8 g fat, 6.7 g carbs, 4.1 g protein