No-Bake Banana Protein Balls come together in five minutes flat. You can shape them into discs (read: cookies) or truffles. They are vegan, gluten-free, nut-free, and only 5 ingredients! Pretty budget-friendly and easy to glamorize.

I’ve noticed that my body prefers a higher-carb, lower-fat diet. However, I’m not ready (and likely never will be, nor should be) to part ways with my beloved tahini, Suntella, or peanuts. Avocado? Honestly… I could take it or leave it. Now, the HCLF (High Carb Low Fat) community is somewhat “last year,” and is often considered cult-ish.

As a hippie, I detest labels (re-read that sentence to absorb the irony.) I’ll wait while you catch your breath from laughing. Anywho, I am NOT a HCLF vegan. I still include protein powders in my diet, because they work well with my energy trends, digestion, and muscle preservation.

Health is a quest, and the destination is abstract.

Banana Protein Balls

Yield: 6-10 balls, depending on size rolled

WHAT YOU’RE GONNA NEED:

• 1/4 cup (20g) unflavored or vanilla soy protein powder
• 2 tbsp (15g) coconut flour
• 1/2 (50g) super ripe banana
• 5 tbsp nondairy milk
• Sweetener, to taste*
• Extra flavor tweaks, such as cinnamon, maple extract, chocolate chips, etc.

WHAT YOU’RE GONNA DO:

1. Dump the dry ingredients in a cereal-sized bowl. Stir with a fork.
2. Mash the banana INTO the powder and flour.
3. Add nondairy milk and sweetener, plus optional flavoring ingredients.
4. Once doughy, pluck off chunks and form into shapes.

*Equivalent to 2 tbsp. Can use liquid sweetener (i.e. maple syrup/agave/date paste) but dial back the milk to 3 tbsp. 1/2 tsp liquid stevia or 2 tbsp granulated monk fruit also works!

INFO DE NUTRITION for the whole recipe: 210 calories | 20g protein | 4g fat | 6g fiber (19g total carbs)

I served the batch with a fruit jerky (dried banana leather) slathered with PB2 and cocoa powder. I added a few sugar-free chocolate chips, just for cutesies.

Best Dishes,

The Hippie Happy Foodist™