Mint Chocolate Chip Balls (Print Version)
# Ingredients:
→ Mix-ins
01 -
40 g mini dark chocolate chips
→ Wet Ingredients
02 -
0.25 tsp peppermint extract
03 -
42 g honey
04 -
240 g almond butter
05 -
15-30 ml unsweetened almond milk, just if it feels dry
→ Dry Ingredients
06 -
30 g vanilla protein powder
07 -
50 g rolled oats
# Instructions:
01 -
Lay your shaped balls out onto some parchment that covers a baking sheet. Let them chill in the fridge for about 20 minutes, so they’re not so soft.
02 -
Once they’re cold and firm, toss the balls in a container with a good lid. Pop ’em in the fridge—good for at least a week.
03 -
Grab blobs about a tablespoon each. Roll between your hands until you get nice balls. Keep going until you’ve got no dough left.
04 -
Add those mini chocolate chips and gently fold them in so they’re hanging out all through the mixture.
05 -
If it's looking crumbly, pour in a bit of almond milk—do this slowly, just a tablespoon at a time—until it feels right.
06 -
Toss oats, almond butter, honey, protein powder, and peppermint extract into your big bowl. Mix till you can't see any dry bits.
# Notes:
01 -
Use maple syrup if you don't want honey for a plant-based option.
02 -
Really sticky dough? Stick it in the fridge for a bit before you try rolling.
03 -
Tweak the peppermint if you like it stronger or milder.
04 -
A scoop of chia or flax seeds bumps up the fibre and protein.