LEFT OVER EASTER EGG PROTEIN BALLS (100 CALS)

INGREDIENTS- SERVES 18

• 150g Carmen’s wheat free oats

• 50g Primabolics Iso-ripped protein (purchased from Nutrition Capital - CODE: DVP10)

• 1 tbsp ground flaxseeds

• pinch of ground cinnamon

• 1 tsp vanilla extract

• 2 tbsp Queens sugar free maple syrup

• 150g mayvers crunchy peanut butter

• 4 tbsp oat milk

• 35g left over easter chocolate or any Cadbury milk chocolate (crumbled)

DIRECTIONS

1. Combine the oats, protein powder, flaxseed and cinnamon in a large bowl.

2. Stir in the maple syrup, vanilla extract, nut butter, milk and chocolate chips.

3. Stir well to combine the mixture, then, using damp hands, roll it into 18 balls.

4. Arrange on a plate and chill for 30 mins until firm, then serve.

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CALS: 100 P: 5g, F: 6g, C:6g