PROTEIN BOMBS RECIPES

Name: Protein Bites
Prep time: 20 min
Total time: 20 min
Yield: 144
Cuisine: American
Ingredients: Click this link for Peanut Butter Protein Bites:; Click this link for Chocolate Protein Bites:; Click this link Apple Protein Bites:; 1 cup dried apricots; 1/2 cup cashews; 1/4 cup almonds; 3 tablespoons dried unsweetened coconut; 1 teaspoon vanilla extract; 1/4 teaspoon sea salt; 1 tsp pea protein powder (, optional); 1/3 cup natural creamy almond butter (slightly heated); 2 tbsp maple syrup (, OR honey if not vegan); 1 small (1/4 cup) extremely ripe banana, mashed; 1/2 teaspoon vanilla; 2 cups rolled oats (gluten free as needed - I use Bob's Red Mill); pinch of salt; 1 tsp pea protein powder (, optional ); 1/4 cup chopped cashews (or walnuts); 1/2 cup pitted dried dates; 1/3 cup dried apricots or raisins; 1/2 cup pecans or walnuts; 1 1/2 cups grated carrots; 1 cup shredded unsweetened coconut; 1 tablespoon coconut oil; 1 teaspoon pure vanilla extract; 1/2 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; 1 tsp pea protein powder (, optional ); 2/3 cup creamy almond butter (, slightly heated); 1 tablespoon coconut oil (melted)

PROTEIN BALLS - 12 DELICIOUS RECIPES WITH GLUTEN FREE ...

Protein Balls - 12 Delicious Recipes with Gluten Free ... image

Easy Protein Balls made 12 Different Ways! Switch up your snack lineup with these easy no-bake protein bite recipes. They're perfect for on the go and include grain-free, refined sugar free, gluten free and nut-free options too!

Provided by Kelly

Categories Snack

Total Time 20 minutes

Prep Time 20 minutes

Yield 144

Number Of Ingredients 74

Ingredients

Click this link for Peanut Butter Protein Bites:
Click this link for Chocolate Protein Bites:
Click this link Apple Protein Bites:
1 cup dried apricots
1/2 cup cashews
1/4 cup almonds
3 tablespoons dried unsweetened coconut
1 teaspoon vanilla extract
1/4 teaspoon sea salt
1 tsp pea protein powder (, optional)
1/3 cup natural creamy almond butter (slightly heated)
2 tbsp maple syrup (, OR honey if not vegan)
1 small (1/4 cup) extremely ripe banana, mashed
1/2 teaspoon vanilla
2 cups rolled oats (gluten free as needed - I use Bob's Red Mill)
pinch of salt
1 tsp pea protein powder (, optional )
1/4 cup chopped cashews (or walnuts)
1/2 cup pitted dried dates
1/3 cup dried apricots or raisins
1/2 cup pecans or walnuts
1 1/2 cups grated carrots
1 cup shredded unsweetened coconut
1 tablespoon coconut oil
1 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 tsp pea protein powder (, optional )
2/3 cup creamy almond butter (, slightly heated)
1 tablespoon coconut oil (melted)
1/3 cup maple syrup
1 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon
1/2 cup shredded unsweetened coconut
1 cup gluten free old fashioned oats
12 whole almonds (for garnish, optional)
1 tsp pea protein powder (, optional )
Click this link for Cranberry Energy Bites
1 cup dried apricots
1/2 cup cashew butter
1/2 cup shredded unsweetened coconut (divided )
2 tablespoons lemon juice
1 tablespoon coconut oil
1/2 tablespoon lemon zest
1/4 teaspoon sea salt
1/2 cup gluten free rolled oats
2 tablespoons shredded unsweetened coconut
1 tsp pea protein powder (, optional )
2/3 cup natural creamy almond butter (slightly heated)
1/3 cup liquid honey
1 2/3 cups old-fashioned rolled oats (gluten free as needed - I use Bob's Red Mill)
1/4 cup ground flaxseeds
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 teaspoon vanilla extract
1/3 cup raisins
1 tsp pea protein powder (, optional )
Click this link for Pumpkin Energy Bites
3/4 dried pitted dates
1 cup pecans
2 tablespoons pecan butter (can also sub with your favorite nut butter)
1 teaspoon pure vanilla extract
1 tablespoon coconut oil
1 teaspoon pure maple syrup (OR Lakanto sugar-free)
2 teaspoons unsweetened cocoa powder
12 pecan halves (optional for garnish)
1 tsp pea protein powder (, optional )
1/4 cup cashew butter (can sub with nut butter or seed butter of your choice)
1.5 Tbsp Lakanto sugar-free maple syrup (OR pure maple syrup)
2 tsp ground cinnamon
2 tsp pure vanilla extract
1/8 tsp fine sea salt
1 cup superfine blanched almond flour
1 tbs pea protein powder (can also sub with 2 Tbs more superfine blanched almond flour)

Steps:

For the Apricot Energy Bites
For the Banana Nut Energy Bites
For the Carrot Cake Energy Bites
For the Lemon Energy Bites
For the Coconut Almond Butter Energy Bites
For the Oatmeal Raisin Energy Bite
For the Turtle Pecan Energy Bites
For the Grain Free / Keto / Paleo Protein Bites

Nutrition Facts : ServingSize 1 energy bite, Calories 77 kcal, CarbohydrateContent 7 g, ProteinContent 1 g, FatContent 5 g, SaturatedFatContent 1 g, FiberContent 1 g, SugarContent 3 g

HOT CHOCOLATE BOMBS RECIPE: HOW TO MAKE IT

Hot Chocolate Bombs Recipe: How to Make It image

These hot chocolate bombs are all the rage! Make them ahead of time as a holiday gift or to have on hand when you have a hot chocolate craving. —Rashanda Cobbins, Taste of Home Food Editor

Provided by Taste of Home

Total Time 09 hours 00 minutes

Prep Time 09 hours 00 minutes

Cook Time 0 minutes

Yield 6 chocolate bombs

Number Of Ingredients 6

Ingredients

22 ounces semisweet chocolate, such as Baker's Chocolate, finely chopped
1/2 cup baking cocoa
1/2 cup nonfat dry milk powder
1/4 cup confectioners' sugar
6 tablespoons vanilla marshmallow bits (not miniature marshmallows)
Optional: sprinkles, colored sanding sugar, melted candy melts

Steps:

Place chocolate in a microwave-safe bowl. Microwave, uncovered, on high for 1 minute; stir. Microwave, stirring every 30 seconds, until chocolate is melted and smooth, 1-2 minutes longer. Chocolate should not exceed 90°. , Add 1 tablespoon melted chocolate into a silicone sphere-shaped mold (2-1/2-in. diameter). Brush melted chocolate evenly inside molds, all the way to edges, rewarming melted chocolate as needed. Refrigerate molds until chocolate is set, 3-5 minutes. Brush a thin second layer of chocolate in molds. Refrigerate until set, 8-10 minutes. Place remaining melted chocolate into a piping bag fitted with a small round decorating tip; set aside., Remove chocolate spheres from molds. In a medium bowl, whisk together baking cocoa, milk powder and confectioners' sugar. Place 3 tablespoons cocoa mixture into half the chocolate spheres. Top with 1 tablespoon marshmallow bits. , Pipe a small amount of melted chocolate on edges of remaining spheres; carefully adhere to filled halves, pressing lightly to seal, using additional melted chocolate if necessary. If desired, decorate with optional ingredients. Refrigerate until set. Store in a tightly sealed container., To prepare hot chocolate: Place hot chocolate bomb in a mug; add 1 cup warm milk and stir to dissolve.

Nutrition Facts : Calories 619 calories, FatContent 34g fat (20g saturated fat), CholesterolContent 1mg cholesterol, SodiumContent 31mg sodium, CarbohydrateContent 36g carbohydrate (29g sugars, FiberContent 4g fiber), ProteinContent 10g protein.

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HOT CHOCOLATE BOMBS RECIPE: HOW TO MAKE IT

These hot chocolate bombs are all the rage! Make them ahead of time as a holiday gift or to have on hand when you have a hot chocolate craving. —Rashanda Cobbins, Taste of Home Food Editor
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Total Time 09 hours 00 minutes
Calories 619 calories per serving

Place chocolate in a microwave-safe bowl. Microwave, uncovered, on high for 1 minute; stir. Microwave, stirring every 30 seconds, until chocolate is melted and smooth, 1-2 minutes longer. Chocolate should not exceed 90°. , Add 1 tablespoon melted chocolate into a silicone sphere-shaped mold (2-1/2-in. diameter). Brush melted chocolate evenly inside molds, all the way to edges, rewarming melted chocolate as needed. Refrigerate molds until chocolate is set, 3-5 minutes. Brush a thin second layer of chocolate in molds. Refrigerate until set, 8-10 minutes. Place remaining melted chocolate into a piping bag fitted with a small round decorating tip; set aside., Remove chocolate spheres from molds. In a medium bowl, whisk together baking cocoa, milk powder and confectioners' sugar. Place 3 tablespoons cocoa mixture into half the chocolate spheres. Top with 1 tablespoon marshmallow bits. , Pipe a small amount of melted chocolate on edges of remaining spheres; carefully adhere to filled halves, pressing lightly to seal, using additional melted chocolate if necessary. If desired, decorate with optional ingredients. Refrigerate until set. Store in a tightly sealed container., To prepare hot chocolate: Place hot chocolate bomb in a mug; add 1 cup warm milk and stir to dissolve.

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