Pumpkinprotein Powder Application
Pumpkin seed protein balls with peanut butter core
Ingredients
80 g pumpkin seed protein
10 g almond flour, de-oiled
50 g coconut flour
approx. 50 – 80 ml water or low-fat coconut milk (e.g. from Alpro)
2 eggs (alternatively: 2 chia eggs, i.e. 1 tbsp chia seeds + 4 tbsp water + 15 minutes swelling time)
Sweetener of your choice
1 tbsp baking powder
Peanut butter in quantity as needed
Coating
3-5 tbsp cocoa powder, unsweetened and de-oiled
2-3 tbsp coconut oil
Chopped hazelnuts in quantity as desired
Sweeteners as required (Xucker light, stevia, honey, agave syrup …)
Optional add-on: desiccated coconut
Manual
- Preheat the oven to 180 ° C.
- Mix all the ingredients for the balls and knead them with your hands.
- Take some dough in your hand, form a small “bowl” and add about 1/2 teaspoon of peanut butter, ideally rolled into a ball.
- Now place the pumpkin batter around the peanut butter core, alternatively take a little more batter and “cover” the ball.
- In the end, the combination of pumpkin protein batter and peanut butter kernel should be a ball – the size you want.
- Place these either in small muffin tins or on a baking sheet lined with baking paper.
- Bake for about 10-15 minutes.
- Mix the optional couverture in the meantime: To do this, heat the coconut oil in a saucepan over medium heat or in the microwave until it melts, then mix with cocoa powder, hazelnuts and sweetener.
- Take the balls out of the oven, let them cool and cover with the topping.Place in the freezer for about 10 minutes and then enjoy … but please not all at once
