Quick and easy, these vegan protein balls are perfect for when the 3 p.m. growlies strike. Make them Sunday night, and enjoy throughout the week. Tip: Use this recipe as a base and experiment with adding your favorite dried fruit, chocolate chips, or shredded coconut.
This recipe is provided by Bridgette Clare of Vega.
Combine all ingredients in a medium bowl and roll into balls. If the mixture feels too dry, add a teaspoon of water and adjust until you reach a rollable, dough-like consistency.
Store ball in an airtight container in the freezer for up to two weeks.