Ingredients
Equipment
Method
- In a medium-sized mixing bowl, add the rolled oats and unsweetened cocoa powder. Whisk them together until well combined, ensuring there are no clumps of cocoa powder. If you are using gluten-free oats, ensure they are certified gluten-free.1 cup rolled oats, 1/2 cup unsweetened cocoa powder
- To the bowl with the dry ingredients, add the unsweetened almond butter, maple syrup, unsweetened almond milk, chia seeds, vanilla extract, and sea salt.1/3 cup unsweetened almond butter, 1/4 cup maple syrup, 2 tablespoons unsweetened almond milk, 1 tablespoon chia seeds, 1 teaspoon vanilla extract, 1/4 teaspoon sea salt
- Using a sturdy spoon or a spatula, begin to stir all the ingredients together. Continue mixing until a thick, cohesive "dough" forms. It might seem a little crumbly at first, but keep mixing, and it will come together. You can also use your hands to mash and combine the ingredients once it's too stiff for a spoon.
- If you're adding mini dark chocolate chips, gently fold them into the brownie batter dough now. Be careful not to overmix at this stage.1/4 cup mini dark chocolate chips
- For easier rolling, cover the bowl with plastic wrap and refrigerate the dough for about 15-30 minutes. This step helps the ingredients meld together and firm up, making it less sticky.
- Once the dough is firm enough to handle, take about 1 tablespoon of the mixture at a time and roll it between your palms to form small balls, roughly 1-inch in diameter. If the dough is still too sticky, you can lightly dampen your hands with water or oil.
- Your Brownie Batter Protein Balls are ready to be enjoyed immediately! Alternatively, you can move on to storing them.
Notes
Store in an airtight container in the refrigerator for up to 1 week. For longer storage, freeze for up to 2-3 months.
