Gorp-Inspired Protein Poppers
Unlock a surprising boost with these hearty protein poppers, where black beans create a rich, fudgy base. Naturally sweetened and packed with wholesome mix-ins, they’re the ultimate grab-and-go fuel.
Servings 10
Calories 268kcal
Equipment
- High-power food processor
- Dry skillet
- Baking sheet lined with parchment paper
- Silicone spatula
- Small dish
Ingredients
- 1 ⅓ cups raw pecan halves
- 1 ½ cups one 15-oz can no-salt-added black beans, well-rinsed and drained
- ¾ cup pitted Deglet Noor dates roughly chopped
- ⅓ cup golden raisins
- ⅓ cup chopped dried apricots
- ⅓ cup dried tart cherries
- 2 tablespoons chia seeds
- 2 tablespoons ground flaxseed
- ¼ cup creamy almond butter
- ½ teaspoon ground cinnamon
- ¼ teaspoon sea salt
- ¼ cup toasted unsweetened shredded coconut for coating
Instructions
- Warm the Pecans: In a dry skillet over medium heat, gently toast the pecan halves for 3–5 minutes, stirring occasionally. Remove from heat once they become fragrant and set them aside to cool completely.
- Create the Fudgy Base: Combine the rinsed black beans, chopped dates, almond butter, ground cinnamon, and sea salt in the bowl of your food processor. Secure the lid and process for 60–75 seconds, scraping down the sides midway through, until the ingredients form a thick, smooth paste.
- Fold in the Mix-Ins: Add the cooled, toasted pecans, golden raisins, dried apricots, tart cherries, chia seeds, and ground flaxseed to the food processor. Pulse the machine in 10–12 short bursts, just until the nuts are broken down and all ingredients are evenly distributed. The resulting dough should be chunky yet cohesive.
- Portion the Poppers: Using a tablespoon or a small cookie scoop, divide and portion the dough into 20 even pieces.
- Shape the Bites: Roll each portion firmly between your palms to form a smooth, compact ball. Arrange the formed poppers in a single layer on the parchment-lined baking sheet.
- Apply the Coconut Coat: Spread the toasted coconut evenly in a small dish. One by one, roll each protein popper in the coconut, pressing lightly to ensure a complete and even coating.
- Chill and Set: For the best texture, transfer the baking sheet with the finished poppers to the refrigerator. Allow them to chill for a minimum of 10 minutes to firm up before serving.
Notes
Storage
Store the protein poppers in a sealed container in the refrigerator for up to 5 days. For longer storage, they can be frozen for up to 2 months; thaw in the fridge before enjoying.Ingredient Swaps
Feel free to substitute the pecans with walnuts or cashews. For a nut-free version that’s school-friendly, use sunflower seed butter in place of almond butter.Troubleshooting
If your dough feels too sticky to roll, chill it in the refrigerator for 15 minutes before shaping. If it seems too dry or crumbly, add a teaspoon of water and pulse a few more times to bring it together.Nutrition Information
Serving Size: 2 poppers- Calories: 268
- Total Fat: 17 g
- Saturated Fat: 2.6 g
- Polyunsaturated Fat: 3.9 g
- Monounsaturated Fat: 7.9 g
- Cholesterol: 0 mg
- Sodium: 62 mg
- Total Carbohydrate: 30 g
- Dietary Fiber: 7 g
- Total Sugars: 17 g
- Includes Added Sugars: 0 g
- Protein: 6 g
- Calcium: 65 mg
- Iron: 1.8 mg
- Potassium: 401 mg