These banana cream pie protein bites are going to be your new favorite way to drench yourself in some plant-based protein.
One of the first thing people tend to ask vegans or vegetarians is the age old: "how are you getting all of your protein?" bit. And while we have seen first hand the life-changing benefits of adopting a plant-based diet, we admit that there are days when we feel like we could use a little protein boost.
Protein deficiencies aren't always easy to identify and can be easily confused with other ailments or illnesses, but as a general rule, the following are a few symptoms to be on the lookout for:
Feeling overly fatigued throughout the day
Brittle or dry hair, skin or nails
Feeling constantly hungry throughout the day
Muscle weakness or a loss of physical stamina, and/or
These banana cream pie bites will not only satisfy your sweet tooth, but by incorporating protein rich all-stars like nuts, hempseeds and maca powder they will also help to make you feel more energized, improve your physical stamina, keep you fuller for longer and over time even improve your hair, skin and nail texture.
AND, in addition to the protein superstars, the bananas will load you up with folate and potassium helping to improve red-blood cell production and creating sustainable energy and stamina.
Did I mention they are also grain, dairy, refined sugar and gluten free?
Banana Cream Pie Protein Bites
2 Cups Freeze Dried Bananas
3/4 Cup Almond Flour
4-5 Pitted Dates
1/2 Cup Walnuts
2 Tbsp Hemp Seeds
1 Tbsp Maca Powder
1/2 Tsp Vanilla Extract
1/4 - 1/2 Cup Coconut Cream
Pinch of Sea Salt
Finely Shredded Coconut (for rolling)
Combine all of the ingredients in a food processor and pulse until a thick "dough" consistency forms. You can add more coconut cream (or stream in a bit of water) if your mixture is too dry.
Once the desired consistency is achieved, roll the dough into small 1-2 inch balls. Repeat until all the dough is used.
Roll each ball in a small bowl of coconut and chill for 2-4 hours prior to eating.
Store in an airtight container in the refrigerator for up to two weeks.