Lemon Protein Balls
Equipment
- 1 Mixing bowl
- 1 Wooden spoon or spatula
- 1 zester or fine grater
- 1 Measuring cups set
- 1 Measuring spoons set
- 1 baking sheet or plate
- 1 sheet parchment paper or silicone mat
- 1 airtight container
Ingredients
- 1 1/2 cup rolled oats
- 1 cup vanilla protein powder
- 1/4 cup almond flour
- 2 tablespoon chia seeds
- 1/4 teaspoon fine sea salt
- 1/3 cup natural almond butter
- 1/4 cup honey or maple syrup
- 1/4 cup unsweetened shredded coconut
- 2 tablespoon fresh lemon juice
- 1 tablespoon lemon zest finely grated
- 1 teaspoon vanilla extract
- 1 2–3 tablespoons water as needed
- 1/4 cup unsweetened shredded coconut optional; for rolling
Instructions
- Line a baking sheet or large plate with parchment paper or a silicone mat and set aside.
- In a mixing bowl combine rolled oats, vanilla protein powder, almond flour, chia seeds, and sea salt and stir until evenly mixed.
- Add almond butter, honey or maple syrup, shredded coconut, lemon juice, lemon zest, and vanilla extract to the dry ingredients.
- Stir the mixture with a spoon or spatula until it begins to clump together, adding water 1 tablespoon at a time only until the mixture holds when pressed.
- Scoop about 1 tablespoon of dough at a time and roll between your palms to form small balls.
- If using, place the extra shredded coconut in a shallow bowl and roll each ball in the coconut to coat.
- Arrange the formed balls on the prepared baking sheet or plate in a single layer.
- Refrigerate the lemon protein balls for at least 30 minutes to firm up.
- Transfer the chilled balls to an airtight container and store in the refrigerator until ready to serve.
Notes
For best results, use a good-quality, great-tasting protein powder since it strongly affects flavor, and adjust sweetness by adding a little extra honey or maple syrup if your powder is unsweetened. If the mixture feels too dry or crumbly, add tiny splashes of water or lemon juice; if it is too sticky, mix in a spoonful of oats or almond flour. You can swap almond butter for peanut, cashew, or sunflower seed butter, and add extras like a tablespoon of poppy seeds or a few finely chopped nuts for texture. These freeze well for longer storage, and letting them sit at room temperature for a few minutes before eating improves their texture and lemony aroma.
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