In the Kitchen
Banana Quinoa Breakfast Cups
Recipe courtesy of Solana Nolfo, founder of
View the RecipeRecipes > Dairy Free, Dessert, Gluten Free, Grain Free, Paleo, Sugar Free, Vegan, Vegetarian
Here’s the best thing about these Chocolate Protein Balls: How many recipes lead to a food that can be eaten as dessert, breakfast, or a post-workout snack?
Plus, you don’t have to cook or bake a thing to make them. You just throw some ingredients in a blender, shape them into balls, and then put them in the fridge to firm up.
Also, they taste like wholesome Reese’s peanut butter cups. Hurry, get to work.
(No Ratings Yet)10 minutes
12 Servings
Ingredients
Directions
- Add dates to a food processor or high-speed blender and process until they are broken down and form a large ball.
- Add remaining ingredients and continue processing until a dough forms, scraping down the sides as needed. The dough should stick together easily but not be overly sticky to the touch.
- Use a tablespoon to scoop dough and roll each portion into 1-inch balls. Coat as desired with cocoa powder, unsweetened coconut flakes, or finely crushed almonds.
- Store in a sealed container in the refrigerator or at room temperature for up to a week.
WHY WE LOVE THIS RECIPE
In addition to being a great source of protein (it’s in the name!), these balls contain the flavanol powers of chocolate and a dose of healthy fats from coconut oil and peanut butter.
