Ingredients
Ingredients
- 1 cup cooked or roasted beets
- 1/2 cup applesauce
- 1 tbsp coconut sugar (optional)
- 2 tbsp ground flaxeed
- 1 tbs unsweetened almond milk
- 4 scoops Orgain Vanilla Protein Powder
- 3 tbs raw cacao powder
- 2 tbs coconut flour
- 2 tbs peanut butter
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Instructions
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Instructions
- Add the beets, applesauce, optional coconut sugar, ground flaxseed, and almond milk to a high-speed blender and pulse until well combined and creamy.
- Pour mixture into a bowl and add the chocolate protein powder, coconut flour, and peanut butter. Stir to combine.
- Scoop dough into 1” balls (about 1 TBS) and place on a lined cookie sheet. Refrigerate for 30 minutes before serving.
- Top with optional coconut butter drizzle.
- Store in the fridge for 5-7 days and freeze for long-term storage.
