ginger caramel protein balls

serves
12 balls
preparation time
20 minutes
cooking time
nil

ingredients

  • 1 & 1/2 cups sunflower seed meal (just whizz up in a high speed blender or food processor)
  • 1/4 cup mesquite powder
  • 1 teaspoon pure vanilla extract (or powder)
  • 3 tablespoons ground ginger powder
  • 1/4 cup vanilla flavoured dairy free protein powder
  • 1/3 cup hulled tahini
  • 1 tablespoon ground cinnamon
  • 3 & 1/2 tablespoons melted cacao butter (plus and extra 1/2 tablespoon if needed)
  • 1 tablespoons freshly finely grated ginger

method

Place all ingredients in a food processor and pulse till mixture comes together. It should hold together when you press some of the mix between your hands (I also suggest tasting the mixture and adding a touch of sweetener if they are not sweet enough for you such as maple syrup or rice syrup).

Roll the mixture between your hands into balls, around the size of a twenty-cent piece, continuing until all of the mixture has been used up. 

Store the ginger caramel protein balls in an airtight container in the fridge for 5 days, then freeze. 

Option: Roll balls in hemp seeds and cinnamon.