Chocolate Lentil Protein Balls

These protein balls are such a great way to eat lentils. Additionally, they’re packed with nutrients that’s great for the entire family to enjoy! They’re great to pack in a lunchbox or for on-the-go snacking. Furthermore, they don’t contain any oats.

Note: May add more or less of the maple syrup, if desired. However, if adding more, the mixture will become wet or sticky.

I like to drizzle some melted chocolate over these protein balls to help add even more flavor. Shown here is the Silicone Sensory Placemat by Bumkins

Recipe by Astghik- At Home With AstghikServings

servingsPrep time

minutesCooking time

minutesResting Time

hour

A nutritious snack that’s high in protein.

Ingredients

1/4 cup uncooked green lentils, rinsed well
2/3 cup filtered water
1 teaspoon pure vanilla extract
15.5 ounces (1 1/2 cups) canned chickpeas, drained and rinsed. Also outer coating removed.
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
4 tablespoons pure maple syrup
2 tablespoons ground flaxseed
1/2 cup unsalted organic creamy peanut butter
2 tablespoons cacao powder
1/4 cup mini semi-sweet chocolate chips

Directions

Note: I recommend using a non-stick saucepan/pot to prevent the lentils from sticking to the bottom of the pot.
Add the rinsed lentils, water, and vanilla extract to a small pot. Bring to a boil. Lower heat to low, cover with a lid and allow to simmer for 18-20 minutes or until the lentils have softened/cooked (making sure there’s a low boil or simmer).
Note:If the lentils have softened but there’s still some liquid left, remove the lid, increase the heat a bit and cook uncovered until all of the liquid has been absorbed/evaporated- for about 5-10 minutes.
Drain and rinse the chickpeas. Pat them dry with a paper towel and remove the exterior coating/skin. This will help make the mixture a lot more smoother.
Transfer the chickpeas and the cooked lentils to a food processor and blend to help break them down a bit. Add the rest of the ingredients, not including the chocolate chips (salt, ground cinnamon, maple syrup, ground flaxseed, peanut butter, and cacao powder).
Pulse a few times until the mixture comes together.
Carefully remove the blade and transfer the mixture to a bowl. Add the mini semi-sweet chocolate chips and mix with a spoon.
Scoop 1 tablespoon of the mixture and form a ball with your hands. Transfer this to a baking sheet lined with parchment paper. Continue this until all of the mixture has been used up.
Note: May also drizzle on some melted chocolate to the protein balls to help add even more flavor.
Transfer them to the refrigerator for an hour and enjoy.