Recipe By Rorie Weisberg
Kid-friendly, allergy-friendly, and oh-so-delicious, this recipe is everything you want in a snack, and nothing that you don’t. Rorie recommends sneaking in collagen powder to add some protein no one will know about! Plus, the extra protein balls can be repurposed as chunks in your cookie dough ice cream, although we don’t think your kids will leave any over!
Yields: 28 protein balls
For more healthy cooking and meal prep with Rorie, watch Living Full 'n Free!
Place all ingredients in a medium bowl and mix to combine. Form into 28 small balls (see note). Dip each ball into additional coconut flakes if desired.
Place in the freezer until firm.
To use in ice cream, either prepare mini balls or make standard-size balls and cut them in quarters.
Using a blender, combine all ingredients.
Add mixture to an ice cream maker and prepare according to machine directions. Alternatively, if you don’t have an ice cream maker, after combining ingredients in the blender, freeze mixture in ice cube trays, then blend the frozen cubes in a high-speed blender, such as a Vitamix.
Gently stir cookie dough protein ball minis or chunks into the creamy ice cream. Freeze.
