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Blondie Power Balls

These delicious, healthy protein power balls are loaded with blondie flavor from nuts, seeds and vanilla bean. These balls are the perfect afternoon or pre-workout snack.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Servings: 16 balls

Ingredients

Soak:

Blend

Also add:

  • ½ teaspoon pure vanilla powder, Tahitian ground vanilla beans, Wilderness Poets - sub with ¼ teaspoon vanilla extract if needed
  • 2-3 tablespoon raw blue agave syrup, Madhava
  • ¼ cup shredded unsweetened coconut, Let's Do Organic
  • ¼ teaspoon pink salt, Sunfood
  • ⅓ cup almond butter, creamy, MaraNatha - you want it to be very soft

Additional Items to Taste:

  • Additional as needed.. 2-4 tablespoon shredded unsweetened coconut, Let's Do Organic
  • ½ teaspoon cinnamon (optional)
  • vegan chocolate chips, Enjoy life (to taste) - (optional)
  • virgin coconut oil (optional - see instructions for when you might want to add this.)

Instructions

  • Pour the mulberries in a medium bowl and fill with hot water. Allow to soak for about ten minutes. To speed up the softening process, you could microwave for about 10-30 seconds, this is optional though. Set aside while softening.
  • Add the cashews, Brazil nuts, hemp seeds and pumpkin seeds to a high speed blender or food processor. Pulse until the nuts turn to a fine to crumbly powder. It is ok if there are still a few larger chunks, but the majority of the ingredients will now be a powder.
  • Pour the nut and seed powder into a large mixing bowl. Add in the vanilla bean, salt, ¼ cup coconut and optional cinnamon. set aside.
  • Drain the water from your mulberries. They should be soft and moist now, but not overly soggy. Place them in a blender or food processor along with the almond butter and agave syrup. Blend until smooth. You will need to stop and scrape down the sides a bit while blending. Tip: If your nut butter was a bit dry, or if you are having trouble blending this mixture, add in 2 tablespoon melted virgin coconut oil. You can also add in 1-2 tablespoon warm water to help loosen things up. But if you soaked your mulberries long enough, they should blend pretty easily.
  • Scrape the mulberry almond butter mixture into the large mixing bowl. fold everything together. From here, you can choose to add in another 2-4 tablespoon shredded coconut if you want a bit more binding power and texture. You can also choose to add in the vegan chocolate chips. When ready, your mixture should resemble a textures cookie dough.
  • Place the mixture into the freezer for about 15 minutes.
  • Pull the mixture from the freezer and line a baking sheet with parchment paper. roll the mixture into balls, getting about 12-16 balls out of the bowl, depending on how large you roll them. Place the baking sheet in the freezer for another ten minutes. After ten minutes you can serve them and store the leftovers.
  • Storage: Freezing is the optimal way to store these balls. Place the balls in freezer-friendly baggies and store for up to a month. For best flavor, consume within a few weeks. Fridge: You can also store the balls in the fridge for a softer grab-n-eat texture. Balls will keep up to a week in the fridge before they start to dry out a bit and lose their moisture and full flavor.

Nutrition Estimate

Calories: 153kcal