High Protein + Healthy Snack

This recipe is the perfect spring/summer recipe. It is no-bake so on those hot summer days you don’t have to worry about turning the oven on. I love storing these in the freezer for a refreshing summer treat.

These have tons of added protein from the almond butter, flaxseed meal, protein powder, and almond flour.

This recipe is super versatile, you can add in whatever you want. I love switching up the fruits each time I make this recipe. Chocolate chips also taste delicious in this recipe!

Almond butter: I prefer using almond butter in this recipe. You can use any nut or seed butter of your choice, for example, peanut, cashew, sunflower, etc. Be sure your nut butter is on the runnier side rather than chunky.

Vegan yogurt: I used an unsweetened cashew milk yogurt. You can use any vegan yogurt of your choice. If you aren’t vegan, traditional yogurt should also work.

Applesauce: I used unsweetened applesauce in this recipe. You can use sweetened if you prefer. If you are looking to substitute the applesauce, I would suggest mased banana or pumpkin puree.

Coconut sugar: I prefer using coconut sugar to keep the recipe refined sugar free. However, any granulated sugar will work, for example, stevia, monk fruit, etc.

Flaxseed meal: I like using flax seed meal in this recipe as it adds tons of nutrients, fiber, and protein. If you don’t have flaxseed meal, you could replace it with more almond flour or protein powder. Replacing it may alter the measurements so be sure to add slowly and continue to stir as you go on.

Protein powder: I used an unflavored protein powder. Any protein powder flavor will work. I used a plant-based protein though, so I am not sure how a whey-based protein powder would work.

Almond flour: I like using almond flour to keep the recipe grain free. You could use more protein powder instead if you’d like or you can use coconut flour. Again, the measurements will be different so add slowly and continue to stir.

Blueberries: I used frozen blueberries. You could use frozen or fresh blueberries. You could also add anything else to the mixture, for example, chocolate chips or sprinkles.

Powdered sugar: I like coating mine in powdered sugar to be like donut holes. You could omit the powdered sugar if you’d like or coat in anything else such as coconut shreds.

Ingredients:

• Almond butter

• Vegan yogurt

• Applesauce

• Coconut sugar

• Flaxseed meal

• Protein powder

• Almond flour

• Blueberries

• Powdered sugar

Recipe:

• 1/3 cup almond butter

• ¼ cup vegan yogurt

• 1/3 cup applesauce

• ¼ cup coconut sugar

• ¼ cup flaxseed meal

• ½ cup protein powder

• ½ cup almond flour

• ½ cup blueberries

• About ½ cup powdered sugar (more or less depending on the size you roll the donut holes into)

Directions:

1.    In a bowl combine the almond butter, vegan yogurt, applesauce, and coconut sugar.

2.    Once combined, add in the flaxseed meal, protein powder, and almond flour. Stir until a dough is formed. Fold in the blueberries.

3.    Using a cookie scoop, scoop the mixture onto a plate until all the dough is used.

4.    Place in the freezer for 1-2 hours. After 1-2 hours in the freezer, roll each donut hole into powdered sugar.

Be sure to store these in the refrigerator or freezer. They should last up to a week in the refrigerator and a month minimum in the freezer. If you have any questions about the recipe, feel free to reach out! If you enjoy this recipe, it would help me a lot if you scrolled down and pressed the “like” button.