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I think I figured out why these easy, 4-ingredient pbj protein balls are so tasty and delicious – it’s like eating a ball of cookie dough, without any worry of raw egg or flour!
Plus, with no added sugar, these are a great after-school snack for hungry kids. And hungry adults, too!
The apricot adds just enough sweetness to these protein balls. When combined with the peanut butter flavor, it tastes just like a tiny little peanut butter and jelly sandwich.
I found peanut butter powder at my regular old grocery store, stocked with the prepared peanut butter. I used to think powdered peanut butter was just for bodybuilders making smoothies, or thrifty people who prefer to mix their own, but I’m finding that there are dozens of other uses for powdered peanut butter than what you might think.
I’m pretty psyched to keep using it, to be honest! I like how it adds peanut butter flavor without extra sugar or oil. It’s a bit pricier than regular peanut butter, but a little goes a long way.
As for the protein powder, I used a neutral flavor in this recipe, but I bet most flavors would work well here; especially chocolate!
One other awesome thing about these protein balls: they’re a great grab and go snack on the way out the door.
Some mornings are so insane around here that I barely have time to make my kids breakfast, let alone myself. But grabbing a protein ball on the way out the door gives me just enough energy that I don’t turn into a hangry mom-monster before I can eat. Nobody like hangry mom-monster, right?
So I think it’s not a stretch to say, making these protein bars would be doing your family a favor. I hope you love them as much as we do!
- 10 dried apricots
- 1 scoop protein powder
- 2 tablespoons powdered peanut butter
- 3 tablespoons creamy peanut butter
Place all ingredients in a food processor fitted with an "s" blade, and pulse 10-12 times, until the apricots have chopped into uniform size.
Turn the food processor to high and blend until mixture resembles wet sand, about 1-2 minutes.
Pour the mixture into a bowl and using your hands, roll into balls about 2" wide.
Serve at room temperature. Store in a tightly covered container for up to 2 weeks.
This recipe makes about 6 balls total.
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