Minty chocolate espresso balls. Blend dry ingredients in a blender until fine. Add wet ingredients to blender and mix well. Roll into balls about the size of a quarter and roll into sprinkles or sweetened chocolate powder.
Stir in the flour, cocoa, espresso powder and salt until thoroughly blended. Cover the dough and refrigerate for. Packed with healthy fat, fiber, and protein, these chocolate coffee protein balls are a delicious snack and easy-to-make. You can have Minty chocolate espresso balls using 7 ingredients and 4 steps. Here is how you achieve that.
Ingredients of Minty chocolate espresso balls
- It’s 1 1/4 cup of rolled oats.
- Prepare 1/3 cup of agave syrup, light.
- You need 1/2 cup of creamy peanut butter.
- It’s 1/4 cup of Mint truffle chocolate mix.
- It’s 1 tbsp of vanilla extract.
- Prepare 2 tbsp of instant espresso granules.
- Prepare 1 of sprinkles or sweetened chocolate powder.
In case you don't know, we're big coffee drinkers over here in Miami. I'm talking super strong Cuban espresso with lots of sugar, aka tiny shots of crack. Originally posted on her blog, Knead to Cook Bites, balls, nuggets—whatever your preferred terminology we love to bite into a chocolate espresso protein treat. Robin from Knead to Cook paired Vega One® All-in-One Shake with dark chocolate covered espresso beans in these protein balls and we couldn't be happier.
Minty chocolate espresso balls instructions
- Blend dry ingredients in a blender until fine..
- Add wet ingredients to blender and mix well..
- Roll into balls about the size of a quarter and roll into sprinkles or sweetened chocolate powder..
- Either chill and they will stay good for about a month or freeze for up to a year..
Chocolate Espresso Crackle Cookies Some things are just made to go together, like peanut butter and jelly, bacon and eggs, macaroni and cheese, and cake and ice cream. One of my favorite combinations is chocolate and espresso. Combine flour, baking soda and salt; gradually add to the chocolate mixture and mix well. Immediately place half of a mint candy on each cookie. Heat the dark chocolates and condensed milk in a double boiler over medium-low heat until the chocolate is melted and the mixture is smooth.