Zesty lemon, blueberries, oats, and almond butter come together for delicious, energizing snack balls.
# Components:
→ Dry Components
01 - 1 cup old-fashioned rolled oats (certified gluten-free if necessary)
02 - 1/2 cup vanilla protein powder (plant-based or whey)
03 - 1/3 cup dried blueberries, finely chopped
04 - 2 tablespoons chia seeds
05 - 1/4 teaspoon fine sea salt
→ Wet Components
06 - 1/4 cup pure maple syrup
07 - 2 tablespoons fresh lemon juice
08 - 1 tablespoon lemon zest (from approximately 1 large lemon)
09 - 1/3 cup almond butter
10 - 1/2 teaspoon pure vanilla extract
# Directions:
01 - In a large mixing vessel, combine the rolled oats, vanilla protein powder, chopped dried blueberries, chia seeds, and fine sea salt. Stir to ensure even distribution.
02 - In a separate mixing vessel, whisk together the pure maple syrup, fresh lemon juice, lemon zest, almond butter, and pure vanilla extract until a smooth, homogenous mixture is achieved.
03 - Pour the wet ingredient mixture into the vessel containing the dry ingredients. Stir vigorously until a firm, cohesive dough forms.
04 - If the dough appears excessively dry, incorporate 1-2 teaspoons of water or additional lemon juice. For a dough that is too sticky, add approximately 1 tablespoon of rolled oats.
05 - Utilizing your hands, roll the dough into uniform 1-inch spheres, yielding approximately 12 individual portions.
06 - Arrange the formed protein balls on a baking sheet lined with parchment paper. Refrigerate for a minimum of 30 minutes to allow them to firm up prior to consumption.
07 - Store the finished protein balls in an airtight container in the refrigerator for up to 1 week.
