By Vega Blogger Robin. Originally posted on her blog, Knead to Cook
Bites, balls, nuggets—whatever your preferred terminology we love to bite into a chocolate espresso protein treat. Robin from Knead to Cook paired Vega One with dark chocolate covered espresso beans in these protein balls and we couldn’t be happier.
“Why do I hate coffee but love vegan dark chocolate covered espresso beans? I have no idea. I had them one day at a restaurant and couldn’t believe it... I loved them. And here’s a little tidbit, most better quality dark chocolate is vegan. No milk! YAY! So I found some favorites and I stash them in my pantry. I have a few in the morning for a caffeine punch. But today, I chopped up a bunch and put them in this recipe. Bionic balls! Ha! Now that should make you laugh!”
- 1 cup gluten-free oats
- 2 Tbsp Chocolate Vega One® All-in-One Shake
- ¼ cup vegan chocolate chips
- 10 chopped vegan dark chocolate covered espresso beans
- ½ cup almond butter
- ½ cup flaxseed meal
- 1 Tbsp chia seeds
- ⅓ cup maple syrup
- 1 tsp vanilla extract
- 1 pinch of salt
Mix all ingredients together (I used my stand mixer) in a bowl and then refrigerate for 45 minutes.
Remove and make into balls, with a small scooper or your hands.
Note: You can also roll these into toasted coconut flakes or raw cacao powder
Place in an airtight container to refrigerate. Will last 5-7 days but most likely they will be long gone before that!