With my blog turning one I wanted to make a fun protein ball. Not only with colorful sprinkles but with a surprise! It isn’t a surprise it is made with some of my favorite things! So what are these Sprinkle Surprise Protein Balls? They are peanut butter banana protein balls with sprinkles AND a chocolate center! Mmm! These are a perfect treat before or after a fun run like The Color Run or even a tournament or fun activity your child might be in. I already plan on doing these for the girls activities and customizing them to team colors! No matter what your reason for making them these little balls will be jumping, flying, and gone before you know it!
Sprinkle Surprise Protein Balls
Makes 12-16 balls, I usually make 15 (slightly smaller than a golf ball when finished)
1 c oat flour, or make your own by grinding oats (made my own gluten free, not finely ground as I like a little texture. Measure after grinding)
2 TBSP ground organic flaxseed
1/3 c vanilla protein powder (used Vega Performance Protein Vanilla for these, also made a batch with Vega Protein Smoothie Viva Vanilla, since scoops are different amounts, I measured it.)
1 TBSP organic raw agave
1 medium/large ripe banana (mine was slightly over 1/3 cup mashed for reference)
1/3 c peanut butter, nut butter of choice (used Peanut Butter & Company Old Fashioned Smooth)
1 TBSP sprinkles
1/4 c organic raw agave
1/4 c organic coconut oil, melted
1/4 c cacao powder, or cocoa (used Navitas Naturals cacao powder)
pinch of sea salt
Start by making the chocolate filling. In a medium bowl mix together melted coconut oil and agave until well blended. Add cacao powder and sea salt and blend smooth. Place the mixture in the refrigerator for about 10 minutes. Remove mixture and form into little balls, slightly smaller than a small marble. Using your fingers to pack/pinch them into little balls works better here than rolling as rolling will add more heat and melt the mixture. Place the chocolate balls in the freezer while making the balls.
I make my power balls in a food processor, however this one you could also probably make with a hand beater or my hand.
In a food processor pulse together oat flour, flaxseed, and protein powder. In a medium bowl mash banana with a fork, trying to get most of the lumps out, small lumps are ok. Stir peanut butter and agave into the mashed bananas. Add the banana peanut butter mixture into the food processor and process until mixture is well blended. Scraping down the mixture as needed. It will be coarse in texture but will stick together when pinched between two fingers. Stir in sprinkles.
To assemble the balls I like to put the mixture into a ball and shape into a log shape about 8″ or so, not too long and slice into even sections to get them all about the same size. Remove chocolate filling balls from the freezer. Place one of the ball slices in the palm of your hand. Now place one of the chocolate filling balls in the middle of the slice and squeeze the dough around it, rotate, and squeeze again, repeat, and shape as needed. I find this to be the quickest and easiest way. It also reduces the time you are rolling and shaping the balls which will remove coloring from your sprinkles.
Forming the protein balls and trying to put the centers inside doesn’t seem to work as well as the protein ball may crumble if the mixture is too dry.
Store balls in the refrigerator, until ready to eat. Let sit at room temp for a few minutes for the centers to be soft. These can also be stored in the freezer but the centers will be hard and you will want to let them sit out about 20 minutes for the centers to be soft. Enjoy!
As a Vega Recipe Ambassador I receive Vega products, which I used as an option in this recipe. I use Vega not because it is given to me but because it has been my plant-based protein of choice since before I started blogging and some recipes are made with Vega products I purchase. I only write about foods I love, my blog is an extension of my hobby to make fun healthy food creations for me and my family.