I was first introduced to amazeballs when I participated in the Fitnessista’s Winter Shape Up. I immediately fell in love with the ease of preparation, portability and fun flavor combinations. We are hooked!
Every other week I make a batch (or two) as snacks for the whole family – with protein powder for Allan and I and without protein powder for Matthew. So far, Carob Raspberry is hands down our favorite flavor combo. This recipe is based on the Fitnessista’s recipe for Cashew Butter and Jelly Amazeballs, I simply increased and subbed a few ingredients so that I could make a huge batch.
This recipe makes 18-20 balls, dependent upon how large you roll them. Feel free to use a melon baller, tablespoon or serving spoon to roll balls – I use a large cookie scoop.
For a post-workout snack I enjoy two balls and a piece of fruit. In our experience the balls last about a week in the fridge. They freeze beautifully if you don’t plan on enjoying them all within a weeks’ time. But trust me, they are so good that they will not last that long. You’ll probably have to hide them from your family!
Don’t have some of the ingredients on hand or want to make a protein powder-free version for your kids? It’s simple. Feel free to substitute any combination of protein powder, dried coconut, rolled oats or almond flour for the 2 cups of total dry ingredients called for in the recipe. For example, you could use 3/4 cup oat flour, 1/2 cup dried coconut and 3/4 cup almond flour in place of the 1 cup protein powder, 1/2 cup coconut flour and 1/2 cup almond flour called for in the recipe. Make sense?
I have also used strawberry jelly in place of raspberry and peanut butter instead of almond butter. Both were wonderful!
What is your go-to post-workout meal?
I usually love making Banana Spinach Berry smoothies after my workouts, however Luke is usually napping while I workout, so unless I want to wake him I can’t use my Vitamix.
Carob Raspberry Amazeballs
Prep Time: 5 minutes
- 1 cup vanilla protein powder
- 1/2 cup dried coconut
- 1/2 cup almond flour
- 3 tbsp carob powder
- 1 cup almond butter (almond, peanut, cashew, etc.)
- 1 cup fruit juice sweetened raspberry jelly (I used homemade freezer jelly from this summer)
Place all ingredients in food processor. Pulse several times to combine.
Open processor and try to roll a small piece of dough between fingers. If it is too sticky add more dry ingredients (coconut, oats or protein powder). If it is too dry/crumbly add more wet ingredients (almond butter or jelly).
Roll into balls or use a melon baller/cookie scoop.
Store in the fridge for 5-7 days.
Makes 18 – 20 balls.