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It's tough to find recipes for protein-packed powerballs that aren't loaded with nut butters. This nut-free recipe makes a perfect treat that is fast and easy to whip up for any time of the year!
Prep Time 15 minutes
Total Time 15 minutes
Servings 35 balls
Total Time 15 minutes
Servings 35 balls
INGREDIENTS2 cups Gluten Free Organic Old Fashioned Oats ground fine
1 cup Coconut Butter
2/3 cup Honey
1/3 cup Unsweetened Shredded Coconut
1 scoop Vanilla Spice Pure Protein Complete
2 Tbsp Zest from an Organic Lemon
1 tsp Vanilla Extract
10-15 drops Lemon Vitality Essential Oil
dash Sea Salt
HOW TO MAKE LUSHIOUS LEMON POWERBALLS
STEP 1. GRIND YOUR OATSI like to use my Vitamix bender for this. Grind until you get an almost flour consistency. It's better to over blend your oats than under blend, because you need your ingredients to stick together sufficiently. If your oats are too course you'll end up with a very crumbly “dough”.
STEP 2. MIX DRY INGREDIENTSMix all dry ingredients together in a bowl.
STEP 3. MIX WET INGREDIENTSYour coconut butter needs to be soft, but not melted...think "Peanut butter" consistency. Add all wet ingredients together and stir.
STEP 4. MIX WET & DRY INGREDIENTSHere's where a Kitchen Aid mixer with a paddle attachment is helpful, otherwise it's a great chance to strengthen those arm muscles. Add your wet ingredients to your dry ingredients and mix on low speed until a "dough" forms.
STEP 5: ROLLScoop the “dough” with a medium cookie scoop onto a parchment lined cookie sheet...or just scoop up a smidge with your hands...and roll into balls. Freeze for a minimum of 20 minutes to set the coconut butter. Powerballs will be hard. Store covered in the fridge. Enjoy!!
NOTE: Products such as Gluten Free Organic Old Fashioned Oats, Coconut Butter, Honey, and Unsweetened Shredded Coconut can be readily found online at Thrive Market at really good prices! Use this link to get 25% off your first order. Be sure to click the header at the top of the new page to accept the 25% off offer.
Photo & recipe credit: Karen Wolff
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