Ingredients

  • 1 cup low sodium canned black beans
  • 2 Tbsp. extra-virgin coconut oil
  • 1 cup almond butter
  • 1/2 cup ground flax meal
  • 6 scoops Orgain Creamy Chocolate Fudge Protein Powder
  • ¼ cup pure maple syrup
  • ½ cup shredded coconut
  • Optional to roll protein balls in: shredded coconut, cocoa powder, chia seeds

Instructions

Yields 32

  1. Drain black beans over the sink in a colander and rinse until you can no longer see bubbles.
  2. Combine all ingredients in a food processor and mix until a sticky dough forms.
  3. Roll about 1 Tbsp. of dough into a ball and, if desired, roll in shredded coconut, cocoa powder, and/or chia seeds.
  4. Store in air-tight container in fridge or freeze for up to 4 weeks.
NOTES
  • Nutrition (per 1 protein ball)
  • Calories: 97
  • Protein: 4.5 g
  • Carbs: 6.2 g
  • Fats: 6.2 g
  • Fiber: 3 g
  • By Kiwi & Carrot

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