Red Velvet Protein Balls

Kelly Richardson | @thegourmetnutritionist by Kelly Richardson | @thegourmetnutritionist 28 November 2017

Looking for something different to snack on? Then try these tasty red velvet bliss balls

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Red Velvet Protein Balls

Makes 30


3 cups almonds
3 scoops Vanilla True Protein WPI90
8 x 5g serves of True Beet Powder
6 x 5g serves of True Cacao Powder
1 tsp natural salt
30 pitted Medjool dates


2 x 5g serves of  True Beet Powder
1 x 5g serves of True Cacao Powder
½ cup desiccated coconut


1. Add the almonds, protein powder, cacao, salt and beet powder to a high-speed blender and blend until ground to a powder.
2. Add the pitted dated and blend until the mixture starts to come together like a dough. You might need to add a sprinkle of water but please be patient, it will come together
3. Remove from the blender. Use a small scoop or tablespoon to measure roughly 40g servings and then roll into balls using your hands.
4. Add the coconut and remaining beet and cacao powder to a bowl and roll the finished ball to coat. Repeat with the rest of the mixture.
5. Pop in the fridge for an hour and your Protein Balls are ready to eat!
6. Will last for up to 4 weeks in the fridge.

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