Are you looking for a healthy sweet treat? These Almond Butter Raspberry Balls will do the trick! A great snack to prep. Easily adjust protein, carbs, and fats to meet your macro requirements.
- 100 g Garbanzo Beans
- ⅓ cup Sugar Free Syrup
- 5 oz Heavy Cream, (a little over ⅔ cup)
- 6 oz Creamy Almond Butter, (¾ cups)
- 37 g Hazelnut Spread with Cocoa, (nutella, 2½ tbsp)
- 45 g Vanilla Protein , (arbonne, 3 tablespoons)
- 1 cup Quinoa Flour
- 30 g Unflavored Protein Powder, (isopure 2 tablespoons)
- 75 g Frozen Raspberries
- 40 g Cocao Bittersweet Chocolate Chips, (about 3 tbsp)
- 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.
- 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.
- 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.
- Place the raspberry balls on a baking sheet lined with parchment paper and place in the freezer.
- After your balls have been in the freezer for about 10 minutes. Bring a small pot with 1 inch of water to a boil.
- 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.
- 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.
- 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.
- 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.
- 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. These almond butter raspberry balls will keep in the fridge for up to one week. If you choose to put them in the freezer they will keep for up to one month. When you remove them from the freezer they will take about 15 minutes to defrost before you can eat them.
Are you meal prepping? Do you count your macros or calories? Check out my notes below on how you can incorporate these Almond Butter Raspberry Balls into your meal prep. As well as how you can adjust protein, carbs, and fats to meet your macro requirements.
Notes for Meal Prep:
This is a wonderful recipe for meal prepping. You can store these balls in the fridge for up to one week, or you can store them in the freezer for up to one month.
Notes for Counting Macros:
Being that these almond butter raspberry balls are bite sized you can easily eat 1, 2, 3, 4…however many fit into your macro plan.
- The protein can be adjusted based on the type of protein powder you choose to use. The Arbonne protein powder in this recipe has 10 grams of protein per tablespoon. The Isopure protein has 12.5 grams per tablespoon. You could also add another 1-2 tablespoons of protein powder to this recipe, it will not effect the taste or consistency much.
- The carbohydrate can also be adjusted based on the type of protein powder you use. Some protein powders have more carbs than others. The Arbonne powder has 6.5 grams of carbs per tablespoon, while the isopure has zero carbs.
- The fats can be increased by changing out the quinoa flour for almond flour. Quinoa flour has less than 1 gram of fat per tablespoon, while almond flour typically has 5 grams of fat per tablespoon. You can also decrease the fat by changing out the heavy cream for a non fat milk. The non fat milk will change the consistency a little, making the almond butter raspberry balls a little wetter, but still delicious. The low fat mill will lower the fat macro by 2 grams per serving.
When making adjustments to the macros you will want to keep in mind the number of servings you are making.
If your looking for another almond butter chocolate treat, you should check out my: