- 30 g amaranth
- 50 g cashews
- 100 g dates (pitted)
- 1.5 tablespoons each of BE Refueled Chocolate and Neutral
- 3 tbsp. peanut butter
- pinch of salt
- some ground vanilla
Preparation (15 minutes)
Put the amaranth together with the cashews in the container of a stand mixer. Roughly chop the dates and add them. Add the protein powder and peanut butter to the blender as well. Add salt and vanilla and blend until smooth. Depending on the blender and the power of the machine, this may take different amounts of time. It may help to push the mixture down towards the blade with a pestle every now and then. If the mass is too crumbly, simply add a little filtered water.
When the mass is evenly pureed (it must be crumbly. If the mass is too firm, then add very little water. The dough mass must be easy to press together, and also hold together. It must not be too sticky) is, get them out of the blender and form them into equal-sized balls.
The protein energy balls are best stored tightly sealed in the refrigerator.
This recipe is ingeniously changeable. You can also use quinoa instead of amaranth. The important thing is that both grains are puffed! You can also add cinnamon as a spice instead of vanilla, you can also roll the balls in Kocos afterwards. There are no limits to your imagination
Fry the balls on an induction stove for approx. 5 minutes on level 7.5. 1 - 2 minutes before the end of the time, add the vegan Shepherd's Cheese and olives and fry a little.
