Chocolate protein breakfast balls

Making soy milk generates a lot of okara (soy lees) as byproduct. It still has a lot of goodness left, so I don’t like to throw it away, but the texture isn’t super appealing (like wheat bran). There are some traditional recipes meant to use up okara (like unohana), but these protein/nut/chocolate breakfast balls are better and pretty easy.

Original recipe (don’t remember where it’s from)

  • 1/4 cup (64 g) nut butter
  • 0.83 cups (83 g) quick oats
  • 18 g protein powder
  • 13 g cocoa powder
  • 28 g maple syrup
  • 1 Tbsp milk
  • 28 g melted chocolate

Mix and roll into balls.

Recipe modified to use okara

  • 54 g nut butter
  • 25 g quick oats
  • 25 g dry shredded coconut
  • 50 g damp okara. Reduce somewhat if dry
  • 13 g cocoa powder
  • 56 g dark chocolate
  • 1 (?) Tbsp milk if okara is dry

Okara ball recipe scaled up

  • 216 g nut butter
  • 100 g quick oats
  • 100 g dry shredded coconut
  • 200 g damp okara. Reduce somewhat if dry
  • 52 g cocoa powder
  • 225 g dark chocolate
  • 4 (?) Tbsp milk if okara is dry

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