Ingredients
Equipment
Method
- In a medium-sized mixing bowl, add the rolled oats and protein powder. Stir them together thoroughly to ensure the protein powder is evenly distributed and there are no clumps. If you're using chia seeds, stir them in at this stage as well.1 cup rolled oats, 1/2 cup vanilla or unflavored protein powder, 1 tablespoon chia seeds
- To the dry ingredients, add the unsweetened applesauce, almond butter, maple syrup (or honey), and peppermint extract.1/4 cup unsweetened applesauce, 1/4 cup almond butter, 2 tablespoons maple syrup or honey, 1 teaspoon peppermint extract
- Begin to mix all the ingredients together using a sturdy spoon or a spatula. At first, it will seem a bit dry and crumbly. Continue mixing, pressing the ingredients together to form a cohesive dough.
- If the mixture is too dry and won't hold together, add the almond milk one tablespoon at a time, mixing after each addition, until the dough is moist enough to form into balls but not overly sticky. The goal is a dough that clumps together easily when squeezed.1-2 tablespoons unsweetened almond milk
- Gently fold in the mini chocolate chips until they are evenly distributed throughout the dough. Be careful not to overmix at this point, as it can make the dough too sticky.1/4 cup mini chocolate chips
- Using clean hands, scoop about one tablespoon of the mixture at a time and roll it between your palms to form small, compact balls. If the dough is sticking to your hands, you can lightly dampen your hands with water or a tiny bit of oil.
- Place the rolled protein balls on a plate or baking sheet lined with parchment paper. Once all the dough has been rolled into balls, place them in the refrigerator for at least 30 minutes to firm up. This step is crucial for achieving their perfect texture. After chilling, your Mint Chocolate Chip Protein Balls are ready to enjoy!
Notes
These protein balls are best stored in an airtight container in the refrigerator for up to one week. They can also be frozen for up to two months.
