This post is done in partnership with my favorite, clean-eating, paleo approved protein powder Rootz Nutrition. Use my discount code when shopping with roots ‘thedefineddish’ for 20% off your order!
Lately, I’ve been craving something quick to grab-and-go as a post workout snack. Usually I am really good about making myself a big meal post workout, but sometimes… well, sometimes you just don’t have time and you gotta get a move on with your life.
I’ve mentioned many of times how much I love Rootz Paleo Protein Superfood. Why? Well, because it’s the cleanest and tastiest protein in my opinion! I love tossing it into simple smoothies for me and the kiddos in the morning for some extra protein. I also love incorporating it in some of my better for you paleo treats like these cashew butter cups, muffins, and donuts. It just makes me feel better knowing that I am adding some superfoods/protein to these treats for myself and my family!
Head over to Rootz, where they are giving you all 20% off any of their products when you use my discount code “thedefineddish”.
These Energy Balls are so quick and easy to make and they are great to keep in the fridge for the week as a pre or post workout snack OR afternoon pick me up. They are high in fat so they keep you full longer + they are packed with protein. Perfecto. I also love the texture (they are kinda crunchy/crumbly) and the flavor is fantastic! I have to admit, I am usually not a big energy ball gal, but these are right up my alley! Oh, and did I mention my kiddos love them, too? Score!
- 1/2 cup raw almonds
- 3 pitted medjool dates
- 2 scoops Rootz Paleo Protein Superfood
- 1/4 cup whole kernel raw sunflower seeds
- 1/4 cup raw cashews
- 1/2 tsp cacao powder
- 2 tbsp coconut butter
- 1/4 cup coconut oil, melted
- Combine almonds, dates, protein powder, sunflower seeds, cashews and cacao powder in a food processor and turn food processor on high. Process until a very crumbly flour is formed.
- Add coconut butter and coconut oil and blend until combined. It should look like dough.
- Use a tablespoon to scoop the dough and form into round balls. Lay the balls evenly on a baking sheet.
- Transfer baking sheet to fridge and let set for at least 30 minutes. These can be kept in the fridge for up to 2 weeks, or can be frozen in a air-tight container or ziplock bag for up to 3 months.