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High-Protein Menguy’s Peanut Butter Energy Balls Recipe
0 min
15 min (excluding chilling time)
Recipe
For 10 to 12 balls :
100g rolled oats
3 tbsp Menguy’s Protein Peanut Butter
2 tbsp maple syrup or honey
1 tsp vanilla extract
80g dark chocolate (70% cocoa)
In a bowl, combine the rolled oats, Menguy’s Protein Peanut Butter, maple syrup (or honey), and vanilla extract. Mix until you reach a smooth, pliable dough.
Take a small amount of dough and roll it between your palms to form walnut-sized balls.
Gently melt the dark chocolate in a double boiler (bain-marie) until perfectly smooth and creamy.
Using a spoon, dip each ball halfway or completely into the melted chocolate for a crunchy finish.
Place the energy balls on a sheet of parchment paper and refrigerate for 30 minutes to allow the chocolate to set.
If the dough feels too sticky while shaping, let it rest in the fridge for 10 minutes before rolling the balls. For an extra gourmet touch, sprinkle a pinch of fleur de sel (sea salt) over the chocolate while it is still wet.
