Have you ever tried making your own almond milk? For the longest time I avoided it because I thought it would be way too hard and complicated. Well, after watching one too many Insta-stories of people making their own ( @TwistofLemons and @BalanceWithB to name a few), I decided I had to give it a shot. I also created protein packed, almond joy balls that come together in just a few minutes for a great energy boosting snack all week!
The verdict? SO EASY! Seriously. You just soak the almond over night-one cup almonds, 4 cups water-and then in the morning blend it up, drain and voila, almond milk!
There is one downside to making your own. What to heck do you do with all that weird almond pulp? Well, you make Energizing Almond Joy Balls of course! Or at least that’s what I decided to do.
If you haven’t made your own almond milk yet, you can just sub whole almonds into this recipe. You could probably leave out the coconut flour if you do that because there won’t be as much moisture. I haven’t tried it though, so I can’t say for sure.
These are a great pre-workout snack, or really just any time snack. They’re sweet but not too sweet, so you can satisfy your sweet tooth without going overboard on sugar. Like an almond joy, but fewer cavities.
You ready for the recipe? You’ll need your food processor or blender, so get that baby ready and let’s do this!
PIN THE PROTEIN PACKED ALMOND JOY BALLS FOR LATER!
Protein packed, almond joy balls that come together in just a few minutes for a great energy boosting snack all week!
- 1 cup raisins
- 1 cup almond pulp
- 1/4 cup cacao powder
- 1/2 cup coconut flour
- 2 scoops chocolate protein
- coconut flakes
- flax seed
Place all ingredients in your food processor
Blend until smooth. You may need to adjust the ratio of coconut flour/protein powder/pulp. The goal is for the dough to get to a consistency that's easy to roll into balls.
Prepare a plate with coconut flakes and flax seeds.
Remove dough from the blender one tablespoon at a time.
Roll dough to form a ball, then roll in the coconut/flax mixture.
Continue until all the dough is rolled.
Store in fridge until ready to eat. These should last up to one week.
You can sub 1 cup almonds for the 1 cup of almond pulp, just leave out the coconut flour.
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