These snack balls do not contain egg, dairy or gluten.
Happy Monday! Hope your week is off to a good start. We've had one of those cold and wet April days that are so characteristic of Spring in New England. They do make you second guess where you are in the calendar though.
No worries. These mango coconut snack balls taste like summer. Literally. I enjoyed them all last week when we were on April vacation. Nothing like a yummy snack to go as you venture out with the kiddos. Remember to take care of yourselves too, Mamas.
Here are the details to make these snack balls at home. They come together easily!
3/4 cup Bob's Red Mill almond flour
1/4 cup Bob's Red Mill coconut flour
2 tbsp ground flax seed +6 tbsp water
1 scoop Live Vegan Smart vanilla pea protein powder
1 mango
1/4 tsp baking soda
1/4 tsp baking powder
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Preheat the oven to 350F and spray the bottom of a donut hole tray with oil. Mix 2 tbsp of ground flax seed with water and allow to sit for about 10 minutes until it has a gel-like consistency (flax egg). Peel the mango and puree in the blender. Incorporate the rest of the wet ingredients. Add the flax egg last. Mix the dry ingredients in a separate bowl. Combine the wet and dry ingredients and let sit for about 10 min. Scoop out 1.5 tbsp/protein ball. Bake the balls at 350F for 15 minutes. Allow to cool or a rack. Enjoy!
Here are the nutrition facts for these snack balls. As you can see, they are fairly low in sugar each but have a good amount of protein in them. I had two snack balls per serving. The taste of mango is mild but definitely detectable. The snack balls are soft and light in texture- they are a must try!
I haven't tried freezing these but I don't see why they would not freeze well.
Are you a fan of snack balls too? Do you make the raw snack balls? I really enjoy these little baked cuties. They truly feel like a treat.
Enjoy this super easy and flavorful snack! Take a photo and share on Instagram using #peoniesandalatte to show us your creations.
Thank you for reading this post!
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