sweets

One of my favorite snacks of all time are… protein balls! Honestly, I do not know what I was snacking on before I found these amazing treats! Just kidding! But seriously, if you’ve been following this blog for awhile, you’ve probably seen a lot of protein ball recipes. Well, this one is likely the most decadent tasting protein ball you have ever had. I took some of these protein balls to a girls night dinner and they were a hit! My girlfriends could not believe that they were protein balls! One of my friends said they tasted better than store bought truffles! I also gave some to my mother in law and she thought they were so good that she didn’t share them with her husband. That’s when you know they are good!

The inspiration behind these protein balls were Ferrero Rocher chocolates. Have you had them before? They are a hazelnut, coated in hazelnut cream, covered in chopped hazelnut pieces and a chocolate shell. I really wanted to make a healthy version of these sweets. They are so delicious but I knew that I could update them to really make them a nourishing healthy indulgence.

The base of the protein balls are only three ingredients – dates, chocolate protein powder and hazelnuts. Medjool dates are my fave type of dates to make protein balls with. They are a much softer and sweeter date which makes the protein balls perfectly sweet and the blending process easier too. Medjool dates are a natural energy booster, are high in calcium and phosphoros which is important for bone and teeth strength. Dates are also high in fiber, which can lower your LDL or “bad” cholesterol. Some studies have shown that dates can help to lower your triglyceride levels.

There are so many protein powders on the market now. When I look for a protein powder, I always try to find one that maximizes the nutritional content, does not contain added sugar and has a high protein amount per serving. One of my absolute favorites is Vega Protein and Greens or Vega All in One Chocolate Protein Powder. What I love about these Vega products is that it is a plant based protein powder and also contains a bunch of vitamins and minerals from fruits and vegetables. Plus it is high in fiber, antioxidants, and probiotics. What could be better than eating a sweet treat that is literally filled with all these good-for-you ingredients?!

Now for those hazelnuts! I grew up eating Nutella, that wonderful chocolate hazelnut spread. As a kid, I remember my mum making Nutella toast for me in the morning. Occasionally, I make Nutella toast for my daughter too. In a way, these protein balls are both a homage to my past and a celebration of where I am now.

Hazelnuts are high in vitamins B and E, potassium, calcium and magnesium. They are high in heart healthy fats and also flavonoids, which can support brain health, improve circulation and reduce allergy symptoms.

The indulgent factor of these protein balls is the sugar-free chocolate coating. Lily’s Sweets are my fave chocolates right now because they are sweetened with stevia, non-GMO and fair trade. They also donate a portion of their profits to help children with cancer. The sugar-free chocolate coating is so simple. Just two ingredients, chocolate chips and coconut oil. Couldn’t be easier! Right before dunking the protein balls in the chocolate, I roll each protein ball in finely chopped hazelnuts. Yum!

I really love how these protein balls turned out! They are such an indulgent tasting treat but they are really filled with plenty of healthy, nourishing ingredients. Make sure to keep them in the fridge to ensure that the chocolate coating doesn’t melt. It also really keeps the crunch of the chocolate shell, which perfectly complements the creamy center of the protein ball.

Please let me know if you try these protein balls! If you give it a try, post it on Instagram and tag me @nourish_with_renata and #nourishwithrenata on Instagram! I would love to see what you make!

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"Ferrero Rocher" Protein Balls

Prep Time

15 mins

 

A healthy protein ball twist on a delicious sweet treat!

Course: Dessert, Snack

Servings: 4

Author: Renata

Ingredients

Ingredients:

For the protein balls:

• 1 cup Medjool dates
• ¼ cup Chocolate Protein Powder
• ½ cup hazelnuts roasted, skins removed

For the coating:

• ½ cup hazelnuts roasted, skins removed, chopped
• 2 tbsp sugar free chocolate chips e.g. Lily’s Sweet Chocolate Chips
• 1 tsp coconut oil

Instructions

Instructions:

For the protein balls:

1. In a blender or food processor, add in the dates. Blend the dates until a ball forms. You may need to scrape down the sides of the blender or food processor to ensure that the dates are well blended and mixture is smooth.
2. Add in protein powder and blend again till thoroughly mixed in.
3. Add in hazelnuts and blend till small pieces of nuts remain but you’re not making hazelnut butter. The batter should easily stick together when pressed between your fingers.
4. Take heaped tablespoons of the batter and roll into golf-ball size balls. Store in the fridge till you’re ready to coat with hazelnuts and chocolate.

For the coating:

1. Pour chopped hazelnuts onto a small plate.
2. In a small bowl, add the chocolate chips and coconut oil. Melt in the microwave in 10 second increments, stirring well between heating periods. Stir well to ensure there are no lumps.

To assemble:

1. Prepare a tray with parchment paper to place the chocolate-dipped protein balls on.
2. Take one protein ball and gently roll into the chopped hazelnuts on the plate. You may need to gently press the nuts into the surface of the protein balls. Repeat with the remaining balls.
3. Dip each protein ball into the melted chocolate/coconut oil mixture. You can use a spoon to roll the protein ball in the chocolate or pour chocolate over the protein ball.
4. Once fully coated, gently pick up the protein ball with a spoon and tap against the bowl to remove any excess chocolate. Place the protein ball on the parchment paper lined tray. Repeat with the other protein balls.
5. Store the protein balls in the fridge to ensure the chocolate coating doesn’t melt.

Recipe Notes

Store the protein balls in the fridge to ensure the chocolate coating doesn’t melt.