Collagen Choc Chip Chaga protein Balls
These protein balls are hands down, my favourite protein balls yet. They are full of my fav protein sources to support lean muscle mass, immune, gut and joint support + healthy fats and fibre (our fav combo) for clean energy and sustained satiety.
I used a wet ice cream scoop to ball these out onto a cookie sheet as the balls are a bit too sticky to use your hands. Alternatively, you can also press the dough into a 9×6 or 8×8 baking dish and make them into protein bars. Heres the goods below:
1 C Almond flour
3 Tbsp Collagen peptides
2 Tbsps Grass-fed Vanilla whey protein
2 Tbsps Monk fruit sweetener
1 Tbsp Instant Coffee Adaptogenic Mushroom powder (optional)
1/3 C Nut butter
1/3 C nut or coconut milk
1/4 C chopped 85% Dark chocolate bar
1 tsp Pink salt
Directions:
Mix all ingredients except chocolate in a bowl or a food processor until smooth and sticky. Chop the dark chocolate bar into thin slices and mix into the dough. Use an ice cream scoop with a touch of coconut oil to prevent sticking to scoop the dough into balls onto a cookie sheet. Let the balls firm up in the fridge for 1 hr, then place them in a reusable container and keep in the fridge or freezer for a quick protein snack.
Alternatively, you could also place these in a glass pyrex with parchment, put them in the fridge, and cut them into bars!
Recipe adapted from @Bakeitpaleo (love her recipes!)
https://bakeitpaleo.com/chocolate-chunk-bone-broth-protein-bars/
