There’s a reason protein or “bliss” balls are so popular. They’re super easy and quick to make, while being incredibly nutrient-dense and not to mention, delicious. As you may know, I’ve been obsessed with REBBL’s elixirs for quite some time and have used them to make muffins, parfaits, chocolate mousse, shakes and more. For today’s recipe, I wanted to combine my love for bliss balls with my love for Rebbl, so I made REBBL Vanilla Spice Protein Balls. They literally only take about 5 minutes to make, making them ideal even for those who don’t usually like to spend a lot of time in the kitchen.
I often talk about REBBL’s social mission, but today I want to focus on their high quality ingredients. They’re all organic, sourced with integrity, always keeping the wellbeing of the planet and their supplier partners in mind. In addition, they don’t use any fillers, gums, thickeners or natural flavors, which is quite hard to find these days.
As consumers, I believe it is our responsibility to find out where the foods we consume come from and how ethically they are sourced, which is why REBBL is one of my favorite go-to brands.
Step 1 – The ingredients
All you need are unsweetened coconut shreds (not coconut chips though), pitted medjool dates for sweetness (you can use figs or apricots instead), coconut butter (not coconut oil!), REBBL’s Vanilla Spice Protein, almond flour and a pinch of sea salt or Himalayan pink salt.
I like to pre-measure all of my ingredients and have them ready in small bowls, so that all I need to do is add them to the processor. Feel free to improvise if you can’t find some of the ingredients. Instead of almond flour, you could use more shredded coconuts or even cashew nuts. If you’re allergic to tree nuts, using more coconut will be the best option! You can also add more ingredients as you see fit. Cacao nibs, goji berries, nut or seed butters etc. If you’re not sure how it’ll turn out, experiment with smaller amounts first.
(makes about 12 balls)
- 1 cup unsweetened shredded coconuts (+ a little extra to roll the protein balls in at the end)
- 4 pitted medjool dates
- 2 tbsp coconut butter (not oil!)
- 1/4 cup REBBL Vanilla Spice Protein
- 1/4 cup almond flour
- 1 pinch of salt
Step 2 – Process & Roll
A food processor is ideal for this, but if you don’t have one, a blender with a pulse function will do as well. If you don’t have either, try chopping the ingredients very finely and then mix them using a fork. The texture will be a little chunkier, but it’ll still work.
Place all your ingredients in the food processor and mix them using the pulse function. Once the dates are fully processed, remove the lid and start forming your balls. Use a tablespoon to measure. Each heaped tablespoons makes one ball. Roll the mixture using your hands, but make sure you don’t apply too much pressure. Once the balls are formed, roll them in the extra coconut shreds and set them aside.
Step 3 – Let it Cool
You can enjoy them right away or store them in the freezer for about 15 minutes or in the fridge for 30+ minutes. They’ll keep in the freezer for a few months and in the fridge for a few days. If you store them in the freezer, be sure to let them thaw for a little bit before eating them.
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Disclaimer: this post is sponsored by REBBL. All opinions expressed are my own.