Ripe Deli’s Protein Bombs, Makes 16
A Ripe Deli special, these are a must have with more than 10g protein per serve featuring Whittaker's Dark Ghana chocolate and Two Islands salted caramel protein powder. You'll have all the ingredients to make 16 bombs. Be careful – they won't last long!If you haven't discovered it already, this recipe is from our Add Ons section. You can find this kit and more available to add to your next delivery after choosing your dinner recipes.
Ingredients
Protein Bomb Mix
- 1 pack seed & nut mix
- 1 pack crunchy peanut butter
- 1 pack salted caramel pea protein powder
- ½ tsp salt ^
Chocolate Coating
- 250 g dark ghana chocolate
Topping
- 1 pack freeze-dried raspberry powder
Pantry Staples ^
Instructions
- Preheat oven to 180°C (or 160°C fan bake).
- Place seed & nut mix on in a lined oven tray and bake in oven for 4-6 minutes, until lightly toasted. Remove from oven and allow to cool to room temperature.
- Once seed mix has cooled to room temperature, toss in a bowl with peanut butter, protein powder and salt measure, until well combined.
- Use a tablespoon measure to shape mixture into 16 balls. Place balls on lined tray or container, that will fit into your freezer, in a single layer. Chill in freezer for about 30 minutes, until firm.
- Roughly chop chocolate. Place in a heatproof bowl over a pot of simmering water. Don't let the water touch the bottom of the bowl or get in the bowl as it will make the chocolate seize! Stir, until melted. Set aside to cool to room temperature.
- Remove bombs from freezer. Toss 1-2 bombs at a time through the melted chocolate. Once coated in chocolate, remove using 2 forks. Tap the coated bombs gently on the side of the bowl to allow excess chocolate to drop away. Place bombs on a lined tray and sprinkle each bomb with freeze-dried raspberry powder. Place in refrigerator, until chocolate is set and hardened.
- Store in an airtight container in refrigerator, until ready to eat. The bombs also freeze well but will need defrosting before you eat them.
