Raw Coconut Protein Balls

Raw Coconut Protein Balls 

The twins and I made these treats the other day, and it was so easy and so fun.  My husband came home and said, "why did you put coconut on the meat balls!"  I laughed and said they do look like meatballs, but instead of all the oil and fat, they are healthy, all natural plant based protein balls!  I love them, the kids think they are good.  Tenley said, " they are good, but kinda thick."  and that is exactly right. So one night when you are craving something sweet grab the recipe and have the kids help you make this exciting new treats!  I'm ecstatic because of all the hidden nutrients in each bit!  7000mg Omega 3's, 15grams of protein, healthy fat, and chocolate all rolled into a sweet ball covered with coconut.  You know you want one!!!  We doubled the recipe so we could enjoy them for longer.

Raw Coconut Protein Balls

These wonderful gems are packed with protein and Omega’s.

They are raw, gluten-free, dairy-free, soy-free and sugar-free.

And are also extremely yummy!

Ingredients:

2 tablespoons coconut oil

1 scoop GSGlife vanilla protein powder

1 tablespoon sunflower seed butter

2 tablespoons coconut milk

2 tablespoons raw, organic, sprouted, ground GSGLife flaxseed

1/2 teaspoon vanilla

1/2 teaspoon cinnamon

1/2 cup unsweetened shredded coconut

Instructions: combine all ingredients in a bowl–EXCLUDING  the unsweetened shredded coconut. Line a tray with wax paper. Form the ingredients into little balls. Roll each ball in the unsweetened shredded coconut. Add the balls to the tray, then put into the freezer for 30 minutes to form. Makes 4  balls.

Some of you asked how many calories or weight watchers points.  this is my best estimate each ball: cal:112 fat:7 fiber:3 protein:8 carb:7 points plus: 3

Order GSGLife products at www.mygsglife.com/sisters/   or www.gsglife.com (use id #1039)

*NOTE: GSGLife products are gluten-free, dairy-free, soy-free, raw and, USDA certified organic.

*The GSGLife flax is also Sprouted, which increases the nutritional content of the flax.

Recipe courtesy of Kristie Rosser.