I’ll admit it: I’ve hit the chocolate pretty hard this Christmas. And my mum’s brandy-soaked Christmas cake kept me evenly hammered over the Yuletide season. But I can’t just pass up the remnants of the Quality Street tin cold turkey (boom boom), so I’ll need a small healthy hit of chocolate every day to get back to my usual relatively good diet. Exit the toffee pennies, enter the protein ball.
My little ones need a bit of a detox as well. I need to put an end to the wild-eyed pleading for another chocolate penny as they rabidly run about, high on sugar, paper-tearing euphoria and the off-gassing of new toys and leftover sprouts.
These easy-to-make, easy-to-eat protein balls are filled with goodness courtesy of oats and protein-rich peanut butter and for the vegetable in this recipe I’ve added beets – always a delicious bedfellow for chocolate. I prefer mine rolled in milled linseeds for a bit of extra goodness, but also try cocoa powder, coconut or chopped nuts. Store them in the fridge or freezer for a quick treat for both adults and kids.
Happy New Year x
I have entered this recipe into a few linkies:
This recipe is part of We Should Cocoa’s Chocolate/New Year New Ingredient challenge, since I haven’t paired chocolate and peanut butter on my site before, kindly hosted by Lancashire Food and Chocolate Log Blog
I’ve linked this recipe up as a #recipeoftheweek with Emily over at A Mummy Too
And as this is entirely from scratch, I’ve included the recipe in Javelin Warrior’s Made with Love Mondays over at the Cookin w/ Luv blog.