Gingerbread Nutty Protein Balls
About the bake
These gingerbread nutty protein balls are the perfect pick me up in the afternoon. You can use these a little snack to take with you on a long walk.
Egg-Free Recipes Gluten Free Vegetarian Vegan Recipes
Method
Step 1
Place the roasted salted cashew into the food processor and blitz until roughly chopped. Remove from the processor and put aside until later.
Step 2
Place the cashew butter, Truvia, and vanilla paste in your food processor and process until nice and creamy. Add the almond flour and spices.
Step 3
Process again for about 10 seconds until combined. Scrape down the sides with a rubber spatula and add the chopped cashews.
Step 4
Pulse for 10 seconds to mix in the cashews. You should have a sticky dough.
Step 5
Roll the dough into small walnut sized balls and place onto a plate. Chill for 30 minutes in the fridge until solid. Store in the fridge.
Ingredients
For the Balls
- 50gRoasted salted cashewsÂ
- 170gNatural cashew butterÂ
- 2 tspTruvia calorie free sweetenerÂ
- 0.5 tspNielsen-Massey Vanilla Bean PasteÂ
- 30gGround almond flourÂ
- 0.5 tspCinnamonÂ
- 0.5 tspMixed spiceÂ
- 0.5 tspAll spiceÂ
0 Baker Ratings
We'd love a slice of advice.
Was it yum? Did the recipe work well? Did you customise the recipe?