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Almond Butter Raspberry Balls
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Servings:
24
Author:
Prep Time:
10 minutes
Cook Time:
35 minutes
Total Time:
45 minutes
Course:
Dessert
Snack
Cuisine:
American
Keywords:
chocolate
energy balls
protein balls
almond butter
🧂 Ingredients
â…” cup
Garbanzo Beans
¼ cup
Sugar Free Syrup
â…” cup
Heavy Cream
¾ cup
Creamy Almond Butter
2½ tbsp
Hazelnut Spread with Cocoa
nutella
3 tbsp
French Vanilla Collagen Protein Powder
arbonne
1 cup
Quinoa Flour
2 tbsp
Unflavored Collagen Protein Powder
isopure
â…” cup
Frozen Raspberries
3 tbsp
Cocao Bittersweet Chocolate Chips
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Instructions
1
Blend garbanzo beans, syrup, heavy cream, almond butter, and hazelnut spread
until smooth. This will take 1-2 minutes depending on your equipment. You may
also need to stop and scrap the sides down if needed. Once blended pour the
ingredients into a large bowl.
2
Add vanilla protein powder, quinoa flour, and unflavored protein powder to the
bowl with blended ingredients. Stir until well combined and dough begins to
form.
3
Scooping out 1 tbsp at a time, then using your hands form a ball around 1 frozen
raspberry. Do this until you have gone thru all the dough and created 24
raspberry stuffed balls.
4
Place the raspberry balls on a baking sheet lined with parchment paper and place
in the freezer.
5
After your balls have been in the freezer for about 10 minutes. Bring a small
pot with 1 inch of water to a boil.
6
Then in a small glass bowl,’ (one that will rest on and into your pot, but not
touching the bottom)‘ add your chocolate chips. Then place the glass bowl on top
of the pot of boiling water. You do not want the water to touch the glass bowl,
so drain some water out if needed.
7
Holding the side of the glass bowl with an oven mitt, stir the chocolate chips
with a spatula until they melt. This will happen very quickly, continue to stir
so your don’t burn the chocolate. The chocolate should be fully melted after 2-3
minutes. Turn the heat to low, leaving the bowl of chocolate over the hot water.
8
Grab your tray of raspberry balls out of the freezer. Place your tray near your
stove. With a small spoon scoop out a little chocolate at a time and drizzle the
melted chocolate over the raspberry balls.
9
Then, place 3-4 frozen raspberries in a zip lock bag and then smash them with a
heaven spoon. You will sprinkle these broken pieces over your almond balls
immediately after you drizzle the chocolate, while the chocolate is still wet.
10
Once you have drizzled the chocolate over the almond balls and sprinkled with
the broken frozen pieces of raspberries, place the almond butter raspberry balls
into the fridge or freezer for the chocolate to finish cooling.
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