Protein Peanut Butter Balls Recipe
🔪Prep Time: 20 minutes
½ cup creamy peanut butter
½ cup maple syrup
½ cup powdered soy milk, non-GMO
¼ cup flaxseed meal
½ cup coconut flour
¼ cup peanuts, chopped fine
1Place the peanut butter and maple syrup in a medium bowl. Mix well. Add the powdered soy milk, flaxseed meal, and coconut flour. Mix well and roll into 24 balls. Lightly roll each ball in the chopped peanuts.
2Store in the refrigerator for up to 2 weeks.
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Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.