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Home Ec: Protein Power Balls (vegan) By DREENA BURTON

 Recipe provided to The Green Mama by Dreena Burton, Author of the new cookbook Plant Powered Families, out now on Ben Bella Books.

Makes 25–28 balls


1/2 cup pumpkin seeds
1/2 cup coconut flour (see note)
1/3 cup hemp seeds
1/4 cup sunflower seeds
1½ cups pitted dates
3 tablespoons cocoa powder
2–3 tablespoons Vega Choc-a-lot Protein Smoothie powder (see note)
1/4 scant teaspoon sea salt
1 teaspoon pure vanilla extract or 1/2 teaspoon vanilla
1/4 teaspoon almond extract


– In a food processor, process the pumpkin seeds, coconut flour, hemp seeds, and sunflower seeds until fine and crumbly.
– Add the dates and process through until they are worked into the mixture and are crumbly.
– Add the cocoa powder, Vega powder, sea salt, and vanilla extract and process again for a minute or two.
– It will appear as if nothing is happening for a few minutes! The mixture will just be whirring around in crumbs, but soon it will start to become sticky and form a ball on the blade. Stop the machine and remove the dough.
– Take 1–1½ -tablespoon scoops of the dough and roll in your hand. Repeat until you have rolled all of the dough.


Coconut Flour: If you don’t have coconut flour, you can substitute 3/4 cup roll
ed oats.
Protein Powder: This protein powder has some stevia, so adjust to taste for sweetness. Start with 2 tablespoons, and stop to taste the mixture before it is in a sticky ball. If you’d like to add more, try another 1/2–1 tablespoon. If you have another favorite chocolate protein powder you would like to add—go for it. If you don’t want to use any protein powder, omit it, and make these simple changes: increase the cocoa powder to 1/4 cup total, add another 2 tablespoons of hemp or sunflower seeds, and another 2–4 dates, to taste.
Idea: You can leave these balls uncoated, or roll in a dusting of coconut sugar, cocoa powder, ground pumpkin seeds, or a combo!