Vegan chocolate energy balls with protein

Vegan
Glutenfrei
Sojafrei
Nüsse
Sesamfrei

Legumes in energy balls? Sure, why not? My favorite snack for in between are definitely the little power balls. We almost always have some at home, because they are ideal to store in the refrigerator in a box. So they are perfect for Meal Prep. Having made vegan peanut butter energy balls with protein before, I really wanted to create a chocolatey version as well.

At that time, chickpeas provided the protein content. Yes, read correctly! Legumes are an excellent source of plant protein not only in savory dishes, but also in sweet dishes - especially snacks like these. Today, however, we use a different variety and that is kidney beans. You can either buy these already cooked in cans or jars, or you can save the packaging and some money and cook them yourself right away in larger quantities. That's the way I always like to do it. Maybe that's how I came up with this combination of ingredients, because somehow you have to use up the amount of legumes.

But don't worry - you definitely won't be able to taste them. For the taste so-called other delicious ingredients such as dates for sweetness, nut puree for creaminess, cocoa powder for the chocolaty touch and salt for intensity. However, we start with flaxseed. I always try to integrate them into my diet, because they contain important omega-3 fatty acids. For this purpose, it is best to buy them in whole kernels and then grind them yourself until the color becomes slightly yellowish. This is how the fatty acids are first released - just like in this recipe. It is also followed by some sunflower seeds. You may already realize it: you can wonderfully "sneak" some healthy and wholesome ingredients into energy balls.

Once all the ingredients have combined in a blender or chopper to form a cookie dough-like consistency, we move on to the next step. You'll probably notice here that the dough gets super nice and moist. Therefore, I always like to recommend a chopper for the preparation of smaller quantities. Now also join many small puffed amaranth balls. These give the mass a nice malleable consistency and you can still taste a little crunch out later.

Optionally, you can also coat the finished balls with the amaranth. This makes the vegan protein chocolate energy balls even easier to handle and transport. But now it's time to try it out - let yourself be surprised by the extra portion of protein, which you will definitely not taste.

Recipe

Ingredients

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2 tablespoons flaxseed
2 tablespoons sunflower seeds
2 tablespoons cocoa powder
1 pinch of salt
100 g cooked kidney beans
80 g peanut butter
250 g dates (pitted)
50 g puffed amaranth

Coating

4 tablespoons puffed amaranth

Preparation

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Put the flax seeds in a blender or chopper and grind until the color turns yellowish.
Then add the sunflower seeds, cocoa powder and salt and mix everything finely.
Then add the remaining ingredients to the blender and blend until smooth and sticky.
Pour this into a bowl and mix in the amaranth.
Form the mixture into balls about a teaspoon at a time.
Optionally, turn them in puffed amaranth.

Hint:

Store the energy balls in a box in the refrigerator for up to one week.