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No-Bake Almond Hemp Protein Balls

Filling, fibre and protein-packed protein balls made with hemp and almonds.

Course Breakfast, Snack
Cuisine Dairy-free, Gluten-free
Prep Time 10 minutes
Servings 15 balls
Author Meghan Livingstone

Ingredients

  • 1 ripe banana, mashed
  • 3/4 cup organic quick oats (use unsweetened shredded coconut if paleo)
  • 1/2 cup almond pulp (from making almond milk)
  • 1/4 cup unsweetened nut or seed butter (almond, sunflower, cashew, etc.)
  • 1/4 cup hemp seeds
  • 1/2 tsp cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp sea salt
  • 2 tbsp maple syrup (for added sweetness, optional)

Optional Ingredients

  • 1/4 cup dried cranberries, currants, raisins, or chocolate chips
  • 2 tbsp cacao powder You may need extra sweetener if cacao powder is added.

Instructions

  1. In medium-sized bowl, mash banana with fork.

  2. Add almond pulp, hemp seeds, oats, salt, cinnamon, and nutmeg. Stir well.

  3. Stir in nut/seed butter and maple syrup (if desired) until dough forms. If dough is too wet, add additional 1-2 tbsp oats as needed.

  4. Form dough into balls by rolling between hands with about 1 tbsp sized scoops.

  5. Place balls into parchment-lined dish, secure lid, and transfer to freezer to stiffen.

  6. Store in refrigerator for approximately 5 days, or freezer for 3 months.