PB BALLS

  • 13 balls (700g)
  • 45 minutes
  • Vegetarian, gluten-free

 

NUTRITION PER SERVING (54g, 2 balls)

171 calories

13P / 14C / 7F / 5 fiber

 

MFP ENTRY

DLD PB Balls

 

INGREDIENTS

  • 250g PBFit powdered peanut butter

  • 14g sugar free vanilla pudding mix

  • 11oz (1 bottle) Premier Protein vanilla protein shake

  • 120g semi-sweet chocolate chips

  • 14g coconut oil

  • Optional: sea salt

DIRECTIONS

  1. In a small bowl, combine powdered PB, pudding mix, and protein shake until a thick dough forms.
  2. Line a small baking sheet with parchment paper. Use a cookie scoop to scoop out balls that weigh ~50g each. There should be 13 balls when you’re finished.
  3. Place the balls in the freezer for about 30 minutes or until they are quite firm.
  4. Place chocolate chips and coconut oil in a microwave safe bowl. Microwave at 30 second intervals, stirring between, until fully melted.
  5. Carefully dip each ball into the chocolate mixture, coating all but the bottom of each one. Place them back on the parchment lined tray. I used a spatula to clean out the bowl and drizzled the excess chocolate evenly over them.
  6. Optional: sprinkle with sea salt and pop them back in the freezer for about 10 minutes to set fully.
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