Cherry Cobbler Protein Balls
Servings Prep Time
32balls 5minutes
Passive Time
20minutes cooling
Servings Prep Time
32balls 5minutes
Passive Time
20minutes cooling
Ingredients
Instructions
  1. In a blender or food processor, combine the cashews, almonds, coconut oil, coconut butter, maple syrup, and butter until a chunky butter has formed. This should only take a minute or so. You don’t need it smooth.
  2. Transfer butter to a mixing bowl, add the remaining ingredients (except for the cherries), and combine.
  3. Mix in the chopped cherries last.
  4. With a spoon or a melon baller scoop, scoop out balls onto a baking sheet. I like to line mine with parchment paper – easy cleaning! (If the mixture is falling apart slightly, chill it in the fridge for 5 minutes or so – don’t forget about it though!)
  5. Freeze balls for 20 minutes or refrigerate for 2-3 hours until firm.
  6. If you don’t feel like making a bunch of individual bites, you can make bars by pressing the mixture into a shallow baking dish. Just chill the filled dish and cut them into bars after chilling! Super easy!
Recipe Notes

If you happen to have cashew butter and almond butter, you can substitute that for the raw nuts and some of the coconut oil. Start with 1/3 cup of each of the nut butters and 1/4 cup of coconut oil. Combine with the remaining ingredients. If the mixture is too dry, add another tbsp or two of coconut oil until it turns into a thick paste-like mixture that you can form into balls.


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