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Snacks

Plant-Powered Protein Bites 3 Ways

by Roxy, So Vegan November 9, 2018November 30, 2021
November 9, 2018November 30, 2021
Plant-Powered Protein Bites 3 Ways

We’re huge fans of nutritious energy-boosting snacks.

Sometimes it can be difficult finding healthy vegan snacks on the go (apart from fresh fruit!), so every now and then we’ll make a big batch of protein balls and energy bars to take with us when we’re out and about.

For these recipes, we turned to our friend Jason from Rawsome Hackney who makes the most ridiculously tasty vegan protein bites. Follow Jason on Instagram to find out more about his delicious snacks.

He popped into the So Vegan kitchen and showed us how to create his legendary lemon cashew coconut, almond-butter brownie and ‘Beet! It’ bites.

They’re super easy and they’ll even last for a couple of weeks in the fridge.

Enjoy!

Roxy & Ben

Plant-Powered Protein Bites 3 Ways

Who said vegans don’t get enough protein? Say hello to these super tasty Plant-Powered Protein Bites 💪

Posted by So Vegan on Friday, November 9, 2018

Plant Powered Protein Bites 3 Ways

Nutrition facts: 200 calories 20 grams fat

Ingredients

For the Lemon Cashew Coconut Bites...

  • 170g (6oz) cashews
  • 60g (2.1oz) vegan protein powder
  • 30g (1.1oz) raisins
  • 40g (1.4oz) desiccated coconut, plus extra for decorating
  • 20g (0.7oz) black poppy seeds, plus extra for decorating
  • 20g (0.7oz) millet
  • 120g (4.2oz) Medjool dates, pitted
  • 80g (2.8oz) dried apricots
  • 1 lemon

For the Almond-Butter Brownie Bites...

  • 280g (9.9oz) Medjool dates, pitted
  • 90g (3.2oz) almonds, skin on
  • 50g (1.8oz) walnuts
  • 60g (2.1oz) vegan protein powder
  • 40g (1.4oz) cacao, plus extra for decorating
  • 1 tsp vanilla extract
  • 1/4 tsp salt

For the Beet It! Bites...

  • 260g (9.2oz) Medjool dates, pitted
  • 50g (1.8oz) cashews
  • 60g (2.1oz) almonds, skin on
  • 50g (1.8oz) walnuts
  • 30g (1.1oz) cacao powder
  • 60g (2.1oz) vegan protein powder
  • 1/2 tsp salt
  • 30g (1.1oz) beetroot powder, plus extra for decorating 
  • 1/2 tsp cinnamon powder
  • 50g (1.8oz) beetroot, peeled and roughly chopped
  • 30g (1.1oz) pumpkin seeds
  • 30g (1.10z) dark chocolate, 80%
  • 1.5 tsp vanilla extract

Method

For the Lemon Cashew Coconut Bites...

  1. Add the cashews to a food processor and process until they reach a coarse texture.
  2. Add the protein powder, raisins, desiccated coconut, poppy seeds, millet, medjool dates, dried apricots, juice from the whole lemon and the zest from half the lemon to the blender, and blend until the mixture begins to clump together. Add a splash of water to bring the mixture together if it's too dry.
  3. Roll the mixture into balls approximately 50g in weight.
  4. Pour a small amount of desiccated coconut, poppy seeds and grate the remaining zest from the lemon onto separate plates, then roll the balls in each topping.
  5. Serve immediately or store in an airtight container in the fridge for up to 2 weeks.

For the Almond-Butter Brownie Bites...

  1. Transfer the pitted medjool dates to a small bowl and cover with hot water from the kettle. Leave to soak for 5 minutes, then drain and set to one side.
  2. Add the almonds and walnuts to food processor and process until they reach a coarse texture.
  3. Add the protein powder, cacao powder, medjool dates, vanilla extract and salt to the processor, and process until the mixture begins to clump together. Add a splash of water to bring the mixture together if it's too dry.
  4. Roll the mixture into balls approximately 50g in weight.
  5. Pour a little cacao powder onto a plate and roll each ball in the powder until they're completely coated.
  6. Serve immediately or store in an airtight container in the fridge for up to 2 weeks.

For the Beet It! Bites...

  1. Transfer the pitted medjool dates to a small bowl and cover with hot water from the kettle. Leave to soak for 5 minutes, then drain and set to one side.
  2. Add the cashews, almonds and walnuts to a food processor and process until they reach a coarse texture.
  3. Add the cacao powder, protein powder, salt, beetroot powder, cinnamon, beetroot, medjool dates, pumpkin seeds, dark chocolate and vanilla extract, and process until the mixture begins to clump together. Add a splash of water to bring the mixture together if it's too dry.
  4. Roll the mixture into balls approximately 50g in weight.
  5. Dust each bite with some beetroot powder to finish.

Notes

Nutritional information per Almond-Butter Brownie Bite:
Calories: 174
Total Fat: 7g
Sat Fat: 1g
Carbohydrate: 21g
Sugars: 14g
Sodium: 41mg
Fiber: 4g
Protein: 8g


Nutritional information per Lemon Cashew Coconut Bite:
Calories: 171
Total Fat: 8g
Sat Fat: 2g
Carbohydrate: 16g
Sugars: 9g
Sodium: 41mg
Fiber: 3g
Protein: 9g


Nutritional information per Beet It! Bite:
Calories: 224
Total Fat: 10g
Sat Fat: 1g
Carbohydrate: 26g
Sugars: 16g
Sodium: 8mg
Fiber: 4g
Protein: 10g

Did You Make This Recipe?
Don't forget to share your SO VEGAN creations on Instagram and tag us at @SOVEGAN!
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