13 June 2018

Peanut butter and hemp seed protein balls

peanut butter hemp balls

By Trish Veitch - Research Chef

Hemp seeds are newly tested and protein packed, so they are a great addition to these tasty morsels that can be used as a quick snack or lunch box treat. Here is a seriously easy, low FODMAP recipe that is kid friendly, healthy and delicious. 

*Note: No nuts allowed at your school or workplace? See tip at the end of the recipe

Ingredients:

(Makes 12 x 25g balls)

1/2 cup (128g) natural peanut butter (no added salt or sugar)

2 generous tbsp (40g) pure maple syrup or sorghum syrup. I used maple syrup 

1 tsp (6g) vanilla extract

1/3 cup (50g) hulled hemp seeds

1 2/3 tbsp (18g) oat bran

2 tbsp (25g) linseeds (flax seeds)

3 squares (30g) dark chocolate, chopped into small chunks

Note: If your mixture is not sticking together, add 1 Tbsp of water or melted coconut oil. This will be necessary for the nut free version. 

Method: 

  1. In a mixing bowl or food processor, thoroughly combine all the ingredients. The mixture should hold toghether when squeezed into a ball.
  2. Press into 3cm balls and rolls in your hands until well formed
  3. Store in the fridge in a sealed container for up to 2 weeks, or wrap individually and freeze for up to 3 months 
Tips: 

  • Try substituting walnuts for peanut butter by making your own walnut butter in a food processor
  • For a nut free version, finely blitz lightly roasted pumpkin seeds (pepitas) and add 1 - 1 1/2 Tbsp melted coconut oil
  • Double the batch and store them in the freezer 
Nutrition information/serve 1 serve = 1 ball
Energy 586kJ
Protein 5.6g
Total fat 10.3g
- Saturated fat 1.8g
Carbohydrates 5.9g
- Sugars 3.2g
Fibre 1.2g
FODMAPs LOW
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