written by Lauren Curl-Ferrell on April 22, 2021. Recipe inspired by Earthy Andy.
When we saw Earthy Andy share a Cinnabomb recipe - we just KNEW that we had to try it for ourselves. But, with a twist.
We absolutely love healthy snacks. We love quick, easy to make, tasty snacks.
We also love Earthy Andy. Her plant based recipes really make us swoon.
How often do we open the refrigerator and reach for something to snack on? This is one of those things that you can add to your usual snack situation, and you know that you're going to get good nutrition with it.
for the balls-
- 1 scoop of Vegan Plant Protein+
- 3 tbsp. of Coconut Lime Fiber
- 1/2 cup of creamy peanut butter
- 2 tbsp maple syrup
- 2 tbsp melted coconut oil
- 1/2 tsp. vanilla extract
- 1/2 cup + 2 tbsp almond flour (can use coconut flour in place)
- 1/4 tsp cinnamon
- pinch of salt
- 1/4 cup crushed pecans (optional)
for the rolling powder-
- 1/4 cup coconut sugar
- 1/2 tsp cinnamon
How To Make Them
Let the drooling commence...
1. Grab a large bowl.
this mix for this recipe will be the size of a softball when it's mixed, so large enough to hold that amount of dough.
2. Mix all the ball ingredients together.
Blend until the mix is smooth and creamy. You can use a mixer if it makes things easier for you, but it was really easy to mix with a spatula and our own clean hands.
3. Chill mixture in the refrigerator or freezer for 30 minutes.
This helps make the mixture easy to roll into balls.
4. Remove from the cold source.
5. Start shaping into balls.
Wet your hands to avoid the mixture from sticking to your skin.
6. Grab a smaller bowl
We used a good ol fashion cereal bowl for this.
7. Add your rolling powder mix to it and toss it to give it a little mix.
Swirl that yummy cinnamon and sugar blend.
8. Roll each ball into the rolling powder mix to coat the outside with cinnamon sugar goodness.
We found it best to roll the ball and then immediately press it into the sugar cinnamon blend.
We couldn't get enough of these protein and fiber balls around here. They're easy to make and even easier to eat. Shout out to Earthy Andy for her wonderful recipe!