06/02/2026
RECIPE ALERT
Anti-Inflammatory Protein Balls!
This recipe was adapted from Buckeye Balls recipe. Alex nailed it, I just made a few changes. EX: peanut butter can be inflammatory to some, so I used cashew butter.
DIRECTIONS:
• Using a food processor, blend pumpkin seeds + cashews into a fine crumb.
• Add protein powder, shredded coconut, h**p seeds, flax, chia, cinnamon, & salt.
• Add dates. Blend on high.
• Add cashew butter, coconut oil, honey, vanilla + almond extracts, & pulse on high until mixture starts to stick together.
• Add water until you can form a ball of dough in your hands.
• Add the sprinkles & pulse a few times.
• Form 1 inch balls, & set them on a parchment covered baking sheet. Freeze until hardened.
• Melt the chocolate + coconut oil in microwave or double boiler until melted.
• Dip each ball in the chocolate & sprinkle with flakey sea salt + sprinkles.
• Put back in the freezer until the chocolate sets & enjoy!
NOTES:
• Anti-Inflammatory Reset advises against all sweeteners for the first 30 days, including honey, maple syrup, etc. After 30 days, you can incorporate these in small amounts. If you’d like to make these in those first 30 days, omit the honey, the sprinkles, & the chocolate & serve the balls as is, or rolled in coconut.
• Most protein powders contain some kind of sweetener, like monkfruit or stevia. Use unflavored/unsweetened in the first 30 days.
• Can swap out the cashew butter for almond butter.
