Do you remember when protein balls were all the rage on social media? Toted as the quick, easy, healthy snack with a hit of protein. The first ones to pop up were made with peanut butter, then the peanut and tree nut allergy peeps naturally got in the game with SunButter. There were allergy-friendly recipes, but none that were friendly to my allergies.
Determined to give protein balls a try I took to the kitchen. And what came out of that experimentation was top 8 allergen-free, black bean-based protein balls! And as a bonus, they are also free of all seeds. They do contain oats, if you use purity protocol oats then they are gluten-free.
A protein ball that works
Let me just tell you right now that these babies work! They give you the boost you need whether you are going for a hike, need to get through the day, or training for a half marathon.
Packing nut-free protein into a protein ball
The base of a protein ball needs to be protein. Since I can’t do peanut butter or any of its alternatives (almond/sunflower seed), I needed to find something sticky that would bind all the ingredients together and be high in protein. Not easy criteria to fill. The solution was a combination of black beans, honey, and coconut oil. Black beans are full of protein and you can’t taste them at all when combined with cocoa, coconut flakes and chopped chocolate or cocoa nibs. Sweetness in these protein balls comes from honey and binding power is amplified with the coconut oil.
My guinea pigs (aka family), have told me they taste somewhat like cliff bars. My sister even went so far as to say better!
BLEND BLEND BLEND EAT!
They are ridiculously easy to make. No cooking, no baking, only some blending or pulverizing needed. I weigh out each ball to make 30 pieces, which means they each weigh roughly 20g. You don’t have to be that specific, but since they are a ‘sporty treat’ I wanted to be more meticulous.
In our home, these little guys go by “Kraftbällchen”, translating from German to tiny strength balls. But in the end, a name is but a name, what counts is if they work. I hope these protein balls bring you the strength and taste satisfaction they have for me!Print
Chocolate black bean protein balls are free from peanuts, tree nuts, and seeds. Made with black beans, cocoa, coconut oil, coconut flakes and chocolate pieces.
- 400g Can of Black Beans (rinsed well)
- 4 tbsp Honey
- 1 tbsp Coconut Oil
- 1/4 cup Cocoa Powder
- 1 1/2 cup Rolled Oats (old fashion)
- 1/2 cup Unsweetened Coconut Flakes
- 1/3 cup Chocolate, either chips or bakers chocolate (roughly chopped)
- In a blender, Vitamix, or food processor blend black beans, honey, coconut oil, and cocoa together until a smooth paste is formed. Once you think you have blended it enough, blend it for 30 seconds more.
- Transfer black bean paste to a bowl and mix in rolled oats, coconut and chocolate until very well combined. The same applies here, one you feel it is well mixed, mix it again!
- Roll into balls, either weigh them out or eyeball it. If you weigh them out, take the overall weight of the dough and divide by 30 to get the weight for each ball (roughly 20g). When rolling into balls, the dough may crumble a bit, give it a squeeze (like dry play dough) and gently roll between your two hands.
- Keep refrigerated. They are good for up to 3 weeks.
- Category: Snack
- Serving Size: 1 (19g)
Keep it top 8 free by using these up as your chocolate pieces in the protein balls:
Kortney is your typical atopic triad! She manages asthma, eczema, environmental and food allergies. Kortney is a co-creator of the online community Allergy Travels and co-host of The Itch Podcast. She wants to spread joy in a community that can easily see the hard side of life with atopic disease and believes that you can have a full life with food allergies, it may just be lived a little differently!