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Ingredients

¾ cup peanut butter ¼ cup light agave syrup 2 tablespoons hemp protein powder ¼ cup graham cracker crumbs 2 tablespoons flax seeds 1 tablespoon unsweetened cocoa nibs 3 tablespoons sesame seeds 2 tablespoons sunflower seeds, roasted and unsalted 2 tablespoons pumpkin seeds, roasted and unsalted ½ cup puffed quinoa ¼ cup finely chopped walnuts 7 dried Black Mission figs, diced ⅓ cup shredded coconut

Nutrition Info

385.1 calories carbohydrate: 36.7 g cholesterol: : - fat: 24 g fiber: 7.9 g protein: 12.2 g saturatedFat: 6.1 g servingSize: - sodium: 136.7 mg sugar: 20 g transFat: : - unsaturatedFat: : -

Mix peanut butter and agave syrup together in a bowl. Add protein powder and mix well.
Grind graham cracker crumbs, flax seeds, and cocoa nibs in a food processor to a coarse, sand-like consistency. Add to the bowl with the peanut butter mixture.
Grind sesame seeds, sunflower seeds, and pumpkin seeds in the food processor to a coarse consistency. Add to the bowl with the peanut-flax seed mixture. Add puffed quinoa and walnuts. Add figs. Stir to combine. Form tablespoonfuls of the mixture into 1-inch balls.
Place coconut in a bowl. Roll balls in coconut and place on a baking sheet or plate. Freeze until firm, about 15 minutes. Store in the freezer.

24 balls

I'm having a lot of fun discovering different flavor combinations! Great for after a workout or an on-the-go breakfast.