Perfect for post-workouts or take on the run, make these hemp protein balls in under 10 minutes.
250g sweet potato, steamed 2 heaped tbsp organic peanut butter 1 tsp vanilla bean powder 3/4 organic desiccated coconut + extra for rolling 3/4 cup almond meal 1/2 tsp organic spirulina powder 2 tbsp organic hemp protein 1 tbsp organic maca powder 2 tbsp water (more if needed for consistency)
1. Steam the sweet potato. My method is to score the skin with a knife then place in the microwave for 6-8 minutes as needed. I refrigerated it for a few hours before using it. 2. In a food processor or high-powered blender, blend the sweet potato, nut butter, vanilla and water. 3. Add in the coconut and almond meal and blend until smooth. 4. Add in spirulina, maca and hemp protein, blend or stir until combined. 5. Roll mixure into balls. Roll the balls in extra desiccated coconut until coated. 6. Store in an airtight container in the fridge or freezer.
SHORT DESCRIPTION
Perfect for post-workouts or take on the run, make these hemp protein balls in under 10 minutes.
DESCRIPTION
Steam the sweet potato. My method is to score the skin with a knife then place in the microwave for 6-8 minutes as needed. I refrigerated it for a few hours before using it.
In a food processor or high-powered blender, blend the sweet potato, nut butter, vanilla and water.
Add in the coconut and almond meal and blend until smooth.
Add in spirulina, maca and hemp protein, blend or stir until combined.
Roll mixure into balls. Roll the balls in extra desiccated coconut until coated.
Store in an airtight container in the fridge or freezer.
