BROWNIE PROTEIN BALLS

14
10 minutes

BOTANIKA BLENDS RECIPES

Ingredients

✔️ 90g Botanika Blends Chocolate Cake Batter Plant Protein (approximately 3 tablespoons)
✔️ 1 cup oat flour or almond flour
✔️ ¼ cup cacao powder
✔️ ¼ cup maple syrup
✔️ ¼ cup natural peanut butter
✔️ 5 tbsp milk of choice
✔️ 4 tbsp water

PLANT PROTEIN - CHOCOLATE CAKE BATTER

~~$49.95~~ $37.46+

SAMPLE PLANT PROTEIN - CHOCOLATE CAKE BATTER

~~$4.95~~ $3.71

Brownie or protein snack? Why not both? 🤎

These Brownie Protein Balls are rich, fudgy and coated in a crisp layer of dark chocolate for the ultimate sweet treat. Made with our Chocolate Cake Batter Plant Protein, they're incredibly easy to make, perfect for meal prep and pack around 5g of plant-powered protein per ball.

Method

1. Make the dough

Add the Chocolate Cake Batter Plant Protein, oat or almond flour, cacao powder, maple syrup, peanut butter, milk and water to a large bowl. Mix until a thick dough forms.

2. Roll into balls

Roll the mixture into 14 evenly sized protein balls and place onto a lined tray or plate.

3. Freeze

Freeze for 30 minutes, or until firm.

4. Prepare the coating

Melt the dark chocolate and coconut oil together until smooth.

5. Coat the protein balls

Dip each protein ball into the melted chocolate, allowing any excess to drip away. Place back onto the lined tray and sprinkle with flaky sea salt.

6. Chill and enjoy

Refrigerate until the chocolate has fully set, then enjoy.

Nutrition

Made with our Chocolate Cake Batter Plant Protein, these Brownie Protein Balls contain around 5g of plant-powered protein per serve, making them an easy, satisfying snack whenever chocolate cravings hit.

Storage

Store in an airtight container in the fridge for up to 1 week or freeze for up to 2 months. Enjoy straight from the fridge or freezer whenever you need a sweet pick-me-up.

Frequently Asked Questions

Add a tiny splash of maple syrup or nut butter, a little at a time, until it comes together into a smooth dough.
Peanut, almond, or cashew butter all work beautifully, just pick your favourite and go. A smooth, runny one binds the dough best.
You can slightly reduce the maple syrup in the base or filling to suit your taste.
Yes. Stir it in gradually while the chocolate is smooth to keep the texture silky.
You can, but it adds a nice contrast in texture and flavour that completes the bars.
You can! A whole almond inside each ball creates a fun Raffaello-inspired twist.
Maple syrup works beautifully, but you can also use agave or another liquid sweetener.
Absolutely. Freeze for up to 2 months and let them soften slightly before eating.

Add a tiny splash of maple syrup or nut butter, a little at a time, until it comes together into a smooth dough.
You can slightly reduce the maple syrup in the base or filling to suit your taste.
You can, but it adds a nice contrast in texture and flavour that completes the bars.
Maple syrup works beautifully, but you can also use agave or another liquid sweetener.

Peanut, almond, or cashew butter all work beautifully, just pick your favourite and go. A smooth, runny one binds the dough best.
Yes. Stir it in gradually while the chocolate is smooth to keep the texture silky.
You can! A whole almond inside each ball creates a fun Raffaello-inspired twist.
Absolutely. Freeze for up to 2 months and let them soften slightly before eating.

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