Vegan Cookie Dough Protein Balls
Ingredients
- 2 scoops (54 grams) vegan protein powder
- 80 - 120 grams almond butter
- 1/4 cup unsweetened cashew or almond milk
- 1 cup GF rolled oats
- 30 grams Lily’s Dark Chocolate Stevia sweetened baking chips
- Optional: 1/4-1/2 cup sf syrup or more almond or cashew milk if too dry
Preparation
Pulse the oats into flour using a food processor.
Mix all ingredients together in a bowl.
If the mixture is too dry, add a bit more cashew milk to thin out, but it should be thick batter.
Refrigerate for 20-30 minutes to harden.
Roll the mixture into balls; this makes about 12 balls.