Filling, fibre and protein-packed protein balls made with hemp and almonds.
In medium-sized bowl, mash banana with fork.
Add almond pulp, hemp seeds, oats, salt, cinnamon, and nutmeg. Stir well.
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.
Form dough into balls by rolling between hands with about 1 tbsp sized scoops.
Place balls into parchment-lined dish, secure lid, and transfer to freezer to stiffen.
Store in refrigerator for approximately 5 days, or freezer for 3 months.