Peanut Butter Protein Bites

Recipe by Chef Liz Crawshaw
Demonstrated at Decatur Farmers Market – Saturday on April 29, 2017

Ingredients

Market Ingredients:

• 2/3 cup Sourwood Honey – Bee Wild, $15.00/12 oz,
• 1 cup Crunchy Peanut Butter – Georgia Grinders, $5.00/jar
• Fresh Strawberries – Watsonia Farms, $5/quart

Pantry Staples:

• 2 cups oats
• 2/3 cup unsweetened coconut flakes,
• 2/3 cup ground flax seed
• 1/3 cup cacao powder OR 1/2 cup cacao nibs,
• 2 TBSP chia seeds
• 2 Tsp vanilla extract
• 1/2 Tsp ground cinnamon
• 1/2 Tsp ground ginger
• 1/4 Tsp ground cardamom
• pinch of espresso infused with salt if desired

 Directions

1. Place all dry ingredients into a medium bowl and mix well (a wooden spoon or spatula works well for this part).
2. Add vanilla extract and honey to dry ingredients; stir well to mix.
3. Then, incorporate the peanut butter with as even distribution as possible to avoid clumps of peanut butter. The mixture should begin to stick together and form one large ball.
4. Cover with plastic and place in fridge for 20-30 minutes to chill. (This will make it much easier to roll mixture into balls).
5. Remove from fridge and using your hands, roll mixture into large marble-sized balls.
6. Slice strawberries and use as a garnish to achieve that PB&J flavor effect.

This recipe will make 30-40 balls depending on desired size. The Peanut Butter Protein Bites store well in both the fridge and freezer, and are a quick, nutrient-dense, post-exercise snack to keep to hand. Ingredients can be easily adapted according to preference. Experiment with other nut butters, sweeteners, spice blends, and superfood powders, like maca or acai powder.