Yay to the holiday season approaching! I know that this year is unlike any other, but keeping with some of our traditions of years past, can help bring a sense of familiarity and home this year.
I do love the tradition of holiday baking, not going to lie. I’m a big fan of mom’s butter tarts, shortbread wreaths with those little green and red cherries on them, and I wouldn’t say no to some cranberry pistachio bark. While I would eat those in moderation, this recipe is one I may even make regularly!
You could clean this recipe up even more by swapping out the crushed peppermint candy cane on top, and replacing it with crunchy cacao nibs instead.
Chocolatey Peppermint Protein Balls
Ingredients
- 2/3 cup cocoa powder
- 1/4 cup maple syrup
- 1/4 cup almond butter
- 1/4 cup chocolate protein powder
- 1/2 tsp peppermint extract
- 1/4 tsp sea salt
- 4 tbsp mini chocolate chips
- 2 tbsp water (use only if mix is too dry to hold in a ball)
- 3 mini candy canes (crush in a bag using a rolling pin)
Instructions
-
Mix all ingredients together in a bowl until smooth. If mix is too dry, add 1 tbsp of water at a time. Roll 15 balls, then roll ball in crushed candy cane or cacao nibs.
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Store in fridge 1 week or freezer for a month.
Recipe Notes
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