Spiced Sacha Inchi Peanut Butter Balls

Spiced Sacha Inchi Peanut Butter Balls
  • Type
    Desserts
  • Difficulty
    Easy
  • Flavor
    Spicy
  • Estimated Time
    1 Hour 35 Minutes
  • Served
    Cold
  • Yield
    20 - 25 balls

Ingredients

  • Sacha Inchi
    Sacha Inchi
  • Cinnamon
    Cinnamon
  • Ginger
    Ginger
  • Cloves
    Cloves
  • Nutmeg
    Nutmeg
  • Allspice
    Allspice
  • Peanut Butter
    Peanut Butter
  • Coconut
    Coconut
  • Brown Sugar
    Brown Sugar
  • 4 teaspoons of Sacha Inchi (powder)
  • 1/2 teaspoon of Cinnamon (ground)
  • 1/4 teaspoon of Ginger (ground)
  • 1/4 teaspoon of Cloves (ground)
  • Nutmeg (ground; two small pinches)
  • 1/4 teaspoon of Allspice (ground)
  • 1/4 cup of Peanut Butter (creamy)
  • 4 tablespoons of Apple sauce (unsweetened)
  • 3 tablespoons of Coconut (flour)
  • 1/3 cup of Chocolate chips
  • 2 teaspoons of Coconut oil
  • 1 tablespoon of Brown Sugar (panela or coconut sugar)

Directions

Nutrition-oriented people know that the best way to handle sudden cravings without making regretful choices is to always have a healthy dessert on hand. Luckily, these peanut butter protein balls with sacha inchi do the trick.

Sacha inchi, along with the peanut butter, makes these balls rich in plant-based protein, especially helpful for energy and proper muscle growth. A mixture of gingerbread-like spices also offers a multitude of health benefits. Cinnamon and ginger, for example, enhance digestive function, while ginger and allspice help reduce inflammation. The addition of applesauce offers dietary fiber and turns these peanut butter balls into a moist and tender delight.

  1. Place all of the ingredients, except for the chocolate chips and coconut oil, in a bowl. Mix until it achieves uniform consistency. Adjust the sweetness and spiciness according to your preference. (5 minutes)
  2. Form the dough into bite-sized balls (add a little more coconut flour if the dough is too soft and does not hold form). Place them on a parchment paper-lined baking sheet and refrigerate for an hour. (1 hour)
  3. Melt the chocolate chips and coconut oil in a double-boiler. Take the balls out of the fridge and dip each of them one by one until coated. Place them back on the parchment paper and put back in the refrigerator for half an hour to set. (30 minutes)
  4. Store in the fridge in an airtight container. Enjoy!