I first invented “Yum Balls” back when my eldest Julien (now 8) was just a toddler. It was winter at the time, and although I normally love my smoothies, I just wasn’t feeling into having cold beverages.
So I decided to start experimenting with my favourite plant based protein powder in other ways, and Yum Balls were the biggest hit! I asked little Julien to try them and he LOVED/LOVES them. I asked him what they should be called, and at 2 years old he said, “YUM BALLS”, and the name stuck!
These balls pack a serious nutritional punch, and for that reason I highly recommend them to busy families, pregnant and postpartum mothers and growing kids. They are an incredible source of healthy fats, antioxidants, magnesium and clean protein. They are dairy and gluten free and make a perfect snack for a picnic, midday energy boost, or even breakfast!
Not only are they phenomenal fuel, they taste absolutely incredible. My local upscale café began carrying them as a healthy option to pair with coffee or tea. Friends who visit me look forward to knowing I always have some in my fridge, and if I’m ever invited to a potluck, it’s my staple contribution. I also bring them to trade shows for sampling, such as the Mind Body and Soul Market happening at The Great Hall in Toronto on Sunday, September 15
These balls are such a hit, I even teach ‘make and take’ workshops where I teach participants how to make them at home, and I teach fellow Health Coaches how to host these workshops as well.
Ingredients you need to make both recipes:
2 cups Cacao Butter
6 tbsp Coconut Oil
1/4 cup Almond Milk
1/3 cup Maple Syrup
1/3 cup Honey
1/2 cup Organic Peanut Butter
1/2 cup Almond Butter
4 tsp Vanilla
1 tbsp Cinnamon
Coconut palm sugar + cinnamon mixed
1/4 cup Enjoy Life Chocolate chips (dairy free)
1/4 cup Carob chips
4 tbsp Cacao Nibs
2 cups Almond flour (I use two types)
2 cups Vanilla Juice Plus+ Complete*
You will make one recipe in each sauce pan.
In two sauce pans melt on medium-low heat in each pan, 1 cup of cacao butter.
Once melted, stir 3 tbsps of coconut oil in each pan.
Next, stir in the 1/2 cup almond butter into your Snickerdoodle pan, and 1/2 cup peanut butter in your Cookie Dough pan.
Now stir 2 tsp vanilla in to each pan.
Stir in 1/3 cup maple syrup into your Snickerdoodle pan, and 1/3 honey into your Cookie Dough pan.
Add a splash of almond milk into each pan.
Add 1 tbsp of cinnamon into your Snickerdoodle pan only.
Add 1 cup of Juice Plus+ Complete* into each pan.
Stir in 1 cup of Almond flour into each pan.
Check texture of each batch. You want it to be so that they can easily form into balls being sticky enough yet hold their form. If it’s too crumbly you can add another splash of almond milk. If it’s too runny, spoon in and stir equal parts of Juice Plus+ Complete and Almond flour.
When texture is right, add cacao nibs and dairy-free chocolate chips to your Cookie Dough pan.
Roll into 15-20 balls. Roll your Snickerdoodle Balls into a cinnamon sugar mixture (equal parts cinnamon and coconut sugar)
Put in freezer at least 20 minutes to set. Store refrigerator. Keeps for one week in fridge.
Bonus Yum Ball Recipes:
If you want to make Lemon Zest, it’s the same base (cacao butter and coconut oil with Vanilla Complete* and almond flour, but add the zest of 4 lemons and juice of 3 lemons) Roll in shredded coconut.
For Dark Chocolate Cherry I use Chocolate Complete*, I add less almond flour and add some rolled oats and crispy rice cereal, dried cherries, 1 tbsp cacao powder, dairy free chocolate chips, and cacao nibs. You can flatten the balls into Cookie shape.
*Note: DO NOT substitute a different protein powder in these recipes for the Juice Plus+ Complete. Juice Plus+ Complete protein powder is the only one I’ve found that is delicious in these recipes. Other protein powders can be too chalky, don’t blend well, or have a strong aftertaste that can ruin your recipe. Most importantly, Juice Plus+ protein is a non-whey (non dairy) plant protein that contains phytonutrient plant powders from spirulina, broccoli and radish sprout, mushroom, pumpkin and pomegranate.