Estimated reading time: 1 minute(s)
Today I’m bringing you a healthy snack recipe that is going to blow your mind. Protein Balls are energizing, filling, and super easy to make at home. Who is ready to sign up?
These small balls are made with a protein base, along with different ingredients such as nuts, dehydrated fruits, superfoods like cocoa or matcha tea are added …
In this case, I have created a Raspberry Whey Protein base that I love since it has no added sugar or gluten, and contains 81% easily assimilated protein. And today I have added grated beet, a tuber rich in vitamin C that also provides an unmistakable and irresistible sweet natural flavor.
- Improves physical performance: thanks to the nitric oxide, less oxygen is needed when we are playing sports and doing high intensity workouts.
- Fights inflammation: betaine keeps internal organs protected from environmental stress and prevents the development of chronic diseases.
- Helps eliminate toxins: beets contribute to the purification of the liver, lungs and blood.
- Lowers blood pressure: its nitrates of natural origin are used in nitric oxide within our body, which helps to dilate the blood vessels improving their flow without having a high pressure.
- Prevents cancer: the phytonutrients in this food reduce tumor formations, according to many studies.
Things to consider:
The size of the Protein Balls are small, but the amount of concentrated protein that these balls contain is a lot, so I recommend that you do not eat too many at once and consume them preferably in the morning or before doing sports.
I usually take advantage of the weekend to cook a good tray of Pink Protein Balls, so I have them to eat throughout the week. Try to carry them in a bag and you will have a healthy and delicious snack always at hand.
Pink Protein Balls
- 1 raw beet
- 1 tsp Raspberry Whey Protein
- 3 bars of Almonds and Cashews
- 50 gr grated coconut (leave a little to decorate in the final step)
- 1 tbsp coconut oil
- 1 pinch salt
For the Topping
- 1/2 tablet Chocolicius Raspberry and Cocoa Nibs
Cook the beets. When ready, peel and grate with a mandolin.
Cut the Almond and Cashew Nuts into pieces.
place the bars, the salt, the protein, the beets, the grated coconut and the coconut oil in a bowl. Beat well until you get a homogeneous paste.
Form balls with your hands.
Place the balls on a tray and leave in the freezer for 30 minutes.
Meanwhile, melt the chocolate in a water bath.
Take the truffles out of the freezer and cover them with the melted chocolate. Decorate with grated coconut and return to leave for at least an hour in the freezer.
Take the Pink Protein Balls out of the freezer a few minutes before enjoying them.