We’ve all been there – it’s 3 pm, and you’re out of energy.
Unfortunately, despite your foggy brain and flagging focus, there’s more work to do!
What’s more, you’re eyeing the snack shelf or the vending machine. Well, binge not!
These delicious peanut butter protein balls (or energy bites, if you prefer) are here to save your afternoon! They’re also great for a power-up before or after the gym.
Easy Protein Rich Snack Recipe by Rachel Steenland
15 minutes plus 30 minutes in the fridge.
Ingredients (to make 18 protein-rich balls)
- 1 cup Medjool dates, pits removed*
- 3/4 cup rolled oats
- 6 tablespoons salted smooth peanut butter**
- 1–3 tablespoons water
- 1/2 cup lightly salted peanuts, roasted and crushed
- 1/4 cup lightly salted peanuts, roasted and left whole (optional, if adding peanuts to the centre)
- Place Medjool dates, rolled oats, peanut butter and 1 tablespoon of water into a food processor.
- Pulse until the mixture starts to come together. If needed, add water 1 tablespoon at a time until the mixture is well combined. The amount of water required depends on how juicy your Medjool dates are! See the notes section below.
- Divide the mixture into roughly 1 tablespoon amounts. Wet your hands (to help stop the mixture from sticking), and roll each portion in the palms of your hands until you have a rough ball.
- Optional step: Push a depression into the centre of each ball, then fill the hollow with 2-3 peanut halves. Then pinch the sides back over the peanuts and roll again.
- Add crushed peanuts to a small bowl and use them to coat the balls.
- Place the finished balls into an airtight container (in a single layer) and allow them to firm up in the fridge for 30 minutes.
*If your Medjool dates are a little dry, soak them in hot water for 10 minutes. Drain and pat dry before use.
**We like to use salted smooth peanut butter. Feel free to use salted crunchy peanut butter or unsalted peanut butter.
Store Peanut Butter Protein Balls in an airtight container in the fridge, and consume them within a week.
Photography by Rachel Steenland.