Soft protein rum balls: rum and cocoa flavor, with no sponge cookies or butter

Tip: tap a step to mark it as done.

1. Grind the oats

   3 min

   Grind the rolled oats in a blender into a coarse flour so no whole flakes remain in the balls. Finely chop the walnuts.

2. Combine the dry ingredients

   2 min

   In a bowl, mix the ground oats, vanilla protein powder, cocoa powder, and walnuts until the cocoa is evenly distributed with no lumps.

3. Mix the dough

   5 min

   Add the quark, honey, and rum flavoring. Mix first with a spoon, then by hand, until a dense dough forms. If it crumbles, add milk a tablespoon at a time. The mixture should hold together when pressed into a ball without sticking to your hands.

4. Let the oats absorb the moisture

   10 min

   Let the mixture rest for 10 minutes. The oats will absorb moisture from the quark, making the balls easier to shape.

5. Shape the balls

   10 min

   With damp hands, shape the mixture into 20 walnut-sized balls and immediately roll each one in shredded coconut.

6. Chill until firm

   30 min

   Place the balls on a plate or in a container and refrigerate for at least 30 minutes to firm up. Serve chilled.

Tip: Protein powders absorb different amounts of liquid, so add the milk a tablespoon at a time only if the mixture is crumbly. Store the balls in an airtight container in the refrigerator and eat within 3 days because they contain quark.

This recipe was translated from the Slovak original: Kakaové fit rumové guľky z ovsených vločiek a tvarohu: vianočná maškrta, ktorá sa nepečie