First I put 2/3 cup pecans halves on a small baking sheet and spread them out evenly. I roasted them in a 250 degree oven for 10 minutes. This releases their flavor! When they were cooled I broke them up into smaller pieces. (You could just buy the pecan pieces and roast them.)
I put the following ingredients into a mixing bowl::
1 cup Cookies and Cream protein powder ( Muscle Pharm, Optimum Nutrition, Myofusion - many brands have this flavor. If you want it to try it with your favorite protein, just use vanilla and crumble up a couple of Oreos in the mixture.....)
2/3 cup roasted pecan pieces
1/2 cup coconut oil, NOT melted
2 TBSP raw honey (You may find that 1 TBSP is enough for you)
2 TBSP organic peanut butter (or toasted pecan butter or raw almond butter)
1 1/2 cup unsweetened coconut flakes ( the chunky coconut chips from nuts.com is the best!)
4 TBSP coconut milk, as needed, maybe more.
I stirred them up with a wooden spoon until a dough-like look appears. It takes a little stirring, and kind of happens all at once but you want to make sure you've mixed the ingredients well. You may need a bit more coconut milk, or if it's too thin, you could add some more protein powder.
I scooped them out on a parchment covered baking pan with a cookie scoop and popped them into the freezer for 1/2 an hour. Then I put each protein ball into a snack bag and put them back into the freezer so we could just grab them when we needed them.
These are in the Kill Cliff fridge at Crossfit Countdown right now (put $ in envelope that's with them).
1 cup Cookies and Cream protein powder ( Muscle Pharm, Optimum Nutrition, Myofusion - many brands have this flavor. If you want it to try it with your favorite protein, just use vanilla and crumble up a couple of Oreos in the mixture.....)
2/3 cup roasted pecan pieces
1/2 cup coconut oil, NOT melted
2 TBSP raw honey (You may find that 1 TBSP is enough for you)
2 TBSP organic peanut butter (or toasted pecan butter or raw almond butter)
1 1/2 cup unsweetened coconut flakes ( the chunky coconut chips from nuts.com is the best!)
4 TBSP coconut milk, as needed, maybe more.
I stirred them up with a wooden spoon until a dough-like look appears. It takes a little stirring, and kind of happens all at once but you want to make sure you've mixed the ingredients well. You may need a bit more coconut milk, or if it's too thin, you could add some more protein powder.
I scooped them out on a parchment covered baking pan with a cookie scoop and popped them into the freezer for 1/2 an hour. Then I put each protein ball into a snack bag and put them back into the freezer so we could just grab them when we needed them.
These are in the Kill Cliff fridge at Crossfit Countdown right now (put $ in envelope that's with them).
Beautiful ingredients make beautiful food.
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