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Candy Cane Cocoa Powerballs

Course Snack
Prep Time 15 minutes
refrigerate 1 hour
Servings 35 powerballs

Ingredients

  • 2 1/2 cups Gluten Free old fashioned oats slightly broken down in a food processor or blender
  • 3/4 cup cashew butter
  • 1/2 cup raw honey
  • 1/4 cup coconut oil melted
  • 2 scoops chocolate protein
  • 4 tbsp cocoa powder
  • 1/4 cup finely crushed sugar free candy canes or starlight mints I like the brand "candy cane crunch"
  • 1-1 1/2 tsp peppermint extract or 1-2 drop peppermint essential oil taste test if using oil
  • 1/8 tsp sea salt

Instructions

  1. Combine all dry ingredients in kitchen-aid mixer bowl.
  2. Mix on low until ingredients are well blended.
  3. Add wet ingredients to blended dry ingredients.
  4. Mix on medium speed until a "dough" forms.
  5. Scrape sides of bowl with a spatula and mix again if needed.
  6. Remove bowl from Kitchen-aid stand.
  7. Using a 2-inch cookie scoop form dough into balls.
  8. Set balls on a parchment lined cookie sheet or storage container and refrigerate for at least one hour or until ready to eat.
  9. Keep refrigerated up to one week, if they last that long! Enjoy!