Chocolate Cake Protein Balls

These delightful bites are a perfect combination of rich chocolatey goodness and the power of protein, redefining the snack game.

Cooking Time 10 minutes

Skill Level Medium

Serves Recipe makes 6-8 balls

Ingredients

4 heaped tbsp of oat flour (Mornflake Superfast Oats blended)

1 heaped tbsp of Mornflake Oatbran

2 heaped tbsp of cocoa powder

2-3 tbsp of sugar or sweetener of choice – we used 1 tbsp of stevia

30g scoop of chocolate whey protein powder

Pinch of salt

200ml water

100ml (or more) of milk of choice

1 tsp baking powder

1 tbsp cream cheese

150g chocolate of choice – we used 72% dark chocolate

Shop the ingredients

Creamy Superfast Oats

4 x 3kg pack

Other pack sizes are available

Add to cart £16.00

6 PACKS

Original Heart Healthy Oatbran

6 x 800g pack

Add to cart £14.40

Method

In a bowl, add all the dry ingredients (except your cocoa powder), mixing together well so everything is combined.
Add your cocoa powder to the top, then pour 100ml hot water over the top of the cocoa powder.
Begin to mix, then mix through a further 100ml water, as well as 100ml of milk.
Stir well – you want this to start to resemble a runny cake batter, so if you need to add more liquid, please do.
Once you have a runny cake batter consistency, add your mixture to a microwave-safe bowl, then microwave at 600W for 4 minutes.
Once your cake batter has risen, remove from the microwave, leaving to cool for around 10 minutes.
Once cooled, use a fork to scrape the batter out of the bowl, transferring it into a separate bowl bit by bit – you want this to resemble breadcrumbs, so continue to scrape it with a fork until the pieces are fine.
Once all of your batter resembles breadcrumbs, add 1 tbsp cream cheese, mixing through well with the back of a spoon.
Begin to knead the mixture with your hands, then once you have a dough, place on a chopping board, forming into a ball.
Evenly divide the dough up into 8 balls – we used a knife, cutting equal-sized triangles out of our ball of dough.
Press and roll each piece of dough into a ball, wetting your hands slightly to make smooth balls if needed.
Once you have 8 evenly sized balls, set aside, then melt your chocolate.
Line a baking tray with foil or parchment paper.
Coat each ball in melted chocolate completely, then set each one onto your sheet of parchment.
Sprinkle them with a pinch of Maldon salt, then set in the fridge for at least 30 minutes, or overnight,
Once the chocolate has completely set, add it to a Tupperware container, storing for up to a week as snacks.

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