Brazil Nut Milk and Protein Balls | The Daily Balance

The Daily Balance

Name: Brazil Nut Milk and Protein Balls
Prep time: 15 min
Total time: 15 min
Yield: 8
Ingredients: O Organics Brazil Nuts; Sunsweet Dates, Chopped; El Guapo® Whole Cinnamon (Canela Entera); McCormick® Vanilla Bean Paste; Refreshe Purified Drinking Water; O Organics Brazil Nuts; Bob's Red Mill Old Fashioned Rolled Oats, Gluten Free; Justin's Chocolate Hazelnut & Almond Butter 1.15 oz; SIGNATURE SELECTS Honey, Raw, Wildflower; Shamrock Farms Protein Shake, Vanilla; Morton Iodized Salt, 26 Ounce

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Brazil Nut Milk and Protein Balls

Serves 815 mins prep0 mins cook

A nourishing snack prep for the week featuring Brazil nut milk and protein balls, ideal for enhancing selenium intake and supporting healthy thyroid function.

0 servings

What you need

cup brazil nuts

date

El Guapo® Whole Cinnamon (Canela Entera)

dash cinnamon

tsp vanilla bean paste

cup filtered water

cup brazil nuts

Bob's Red Mill Old Fashioned Rolled Oats, Gluten Free

cup old fashioned rolled oats

Justin's Chocolate Hazelnut & Almond Butter 1.15 oz

cup nut butter

SIGNATURE SELECTS Honey, Raw, Wildflower

cup honey

vanilla protein powder

pinch salt

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Instructions

1: Soak 1 cup of Brazil nuts overnight.

2: Blend the soaked Brazil nuts with 3 dates, a heavy dash of cinnamon, 1 tsp of vanilla bean paste, and 3-4 cups of filtered water.

3: Strain the blended mixture using a cheesecloth and store the milk in the fridge for up to a week.

4: Use the leftover pulp from the Brazil nuts to make protein balls.

5: In a bowl, mix the Brazil nuts pulp with 2 cups of GF rolled oats, 1/2 cup of nut butter, and just under 1/4 cup of honey.

6: Add 2 scoops of vanilla protein powder and a pinch of salt to the mixture.

7: Roll the mixture into balls and store in the fridge for up to a week.

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