Cacao and Ginger Protein Balls

Cacao & Ginger Protein Balls (gluten free, refined sugar free, suitable for vegans and low fodmap)

No food processor? no problem. This recipe is easy to throw together. I know so many recipes (mine included) require lots of weird and wonderful ingredients and powerful gadgets. People sometimes try to make do with what they've got, however when recipes call for a food processor and you try to do it using a nutribullet it can end in bit of a disaster. I definitely did that a few years ago trying to make coconut butter. It definitely blew up. You live, you learn. 
This is recipe is an adaptation of my cookie dough energy balls recipe. It's packed with protein, deliciously rich, super fudgey and chocolatey. Yes please! 

 
Ingredients:

3 tbsp chia seeds
6 tbsp unsweetened almond milk
3 heaped tbsp smooth peanut butter
3 tbsp pure maple syrup or rice malt syrup
3 tbsp coconut oil
1 tsp vanilla extract
1 1/4 cups of oat flour
1/3 cup of protein powder: I use 'that protein' vegan brown rice cacao protein powder
2 tbsp cacao powder
1/2 - 1 tsp ground ginger
Pinch salt 

Method: 
Combine the chia seeds with the almond milk and leave for 5 mins.
Meanwhile add the coconut oil, syrup, peanut butter and vanilla to a pan and melt together over a low heat, stirring until smooth.
Remove from the heat, add the remaining ingredients and stir until everything is combined.
Taste and adjust sweetness or add a little more ginger if necessary. The mixture may still look a little runny but give it a few minutes, the oats should absorb the remaining moisture so then you're ready to roll. If it's too sticky to roll between your hands add a little oat flour 1tbsp at a time.
Line a tray or large plate with greaseproof paper and using your hands roll the mixture into balls. Pop them on the tray and into the fridge to firm up for at least 1 hour.
They will keep for a week in the fridge or up to 3 months in the freezer.