Chocolate peanut butter power balls
These chocolate peanut butter power balls are a delightful blend of dark chocolate, peanut butter, and plant-based protein. Rolled into bite-sized balls, they offer a satisfying energy boost and a decadent chocolatey indulgence with every bite. Perfect for a quick snack or post-workout refuel! Plus, they’re quick and easy to make.
INGREDIENTS
135g (1/2 cup) crunchy peanut butter (50g is the recommended low fodmap serving size per person)
60ml rice malt syrup
30ml maple syrup
40g Superflora Plant-based Vanilla (or use the original WPI -based French Bean Vanilla Superflora, for a vegetarian, but not vegan option)
60g rolled oats
40g vegan dark chocolate chips (see note below)
1 tbsp coconut oil, melted, optional (only necessary if your peanut butter is dry and your dough doesn’t come together easily)
METHOD
In a large mixing bowl, combine wet ingredients – peanut butter, rice malt syrup and maple syrup. Stir. Add Superflora protein powder, rolled oats and choc chips.
If the mix looks or feels too dry, add a tablespoon of melted coconut oil. This “dryness” is due to the oil content in your peanut butter. Some brands are oily; some are not. Can you use other types of nut butters? Absolutely. Almond butter (20g low fodmap serving size) works well, but avoid cashew butter if you are sensitive to fructans and galacto-oligosaccharides.
Shape balls and place on baking paper. To achieve the rustic look, don’t over-roll your balls.
Refrigerate 15 minutes to firm up. Makes 16 balls, approx. 22-25g each.
ps. Vegan choc chips can be difficult to find. As an alternative, I’ve used 40g of a block of vegan dark chocolate and cut it roughly into slithers.