top of page

Recipe: Peppermint Power Balls

Something about peppermint that just taste like the holidays. These peppermint power balls are a homemade spin on a peppermint patty. The first batch I made, I think they were gone in maybe 2 days so second time I doubled the batch.


This is your warning they may not last long in your kitchen but they certainly are tasty!





Just like my other power balls these take no time at all to whip up, and are the best to have on hand when you need something to hold you over until your next meals or when you are running out the door.


Packing protein, fiber, and fats in your snacks can help you feel satiated between meals (not meant for meal replacement)!! Balancing your blood sugar and supporting your body in between meals can help you avoid the crashes & hangers.


 


What you need:

- 1/4 cup almond flour

- 1/4 cup protein powder (I used Be Well by Kelly's chocolate for even more chocolate goodness)

- 1/4 cup sprouted/rolled oats (optional)

- 2 tbsp chia seeds

- 3 tbsp cacao - 1/3 cup almond or creamy peanut butter

1/4 tsp of peppermint extract


Chocolate Coating:

Chocolate chips (I love dark chocolate and use either Lily's or Hu's)

1 tbsp coconut oil, melted


What you need to do:


Mix all your ingredients together in a bowl then cover with plastic wrap and put in the fridge for at least an hour to chill.


Take a spoon and scoop out a quarter-sized scoop and roll it into a ball. If you start to notice its super crumbly, you can add more nut butter or even some honey to help bind it together.


Once they all are rolled into a ball, place in the fridge while you melt the chocolate coating.


On a flat service (like a plate or small baking sheet) place a piece of parchment paper.


Roll the power ball in the chocolate coating until fully covered. I recommend using a fork as you can place it in the bowl, toss it around and then lift it out while the excess chocolate drips off. Place the chocolate-coated ball on the parchment paper.


Stick them in the freezer for about 30 minutes - 1 hour. Transfer into an airtight container and keep either in the fridge or freezer.




13 views0 comments

Recent Posts

See All

Comments


bottom of page