Place plums in warm water for 10 minutes to soften.
In a food processor, blend plums and water. Add nut butter and process until smooth. Add more water as needed. Add protein powder, flaxseeds, cinnamon and salt and process to combine thoroughly. Add the cranberries and 1/4 cup wheat germ and pulse just enough to incorporate them into the mixture.
Grab dough about the size of a small ball and roll between your palms. If dough becomes too sticky, place it in the freezer for 15 minutes. Roll each ball in the wheat germ to coat. Set balls on a baking sheet and place in the freezer when done. Allow to freeze for 2 to 4 hours. Then store in an airtight container either in the refrigerator or freezer.
Recipe courtesy of Oxygen Magazine