Protein balls
- Preparation and cooking time
- Total time
- Easy
- Makes 15
Skip to ingredients
- 100g mixed nutssuch as hazelnuts and almonds
- 50g rolled buckwheat, oats or spelt flakes
- 100g medjool datespitted
- 50g dried cranberries
- 25g coconut butter
- 1 tbsp cocoa powder
TO COAT (OPTIONAL)
- a small handful pistachioscrushed to a rough powder
- 2 tbsp cocoa nibscrushed to a rough powder
- 10g freeze-dried raspberriescrushed to a rough powder
- a small handful mixed nutscrushed to a rough powder
- kcal95
- fat6.1g
- saturates1.9g
- carbs7.2g
- sugars4.7g
- fibre1.1g
- protein2.3g
Method
step 1
Put the nuts into a food processer and pulse into rough pieces.
step 2
Add the rolled buckwheat, oats or spelt flakes, the pitted dates, cranberries, coconut butter and cocoa powder, and blend to a rough paste.
step 3
Tip into a bowl and roll into 15 walnut-sized balls.
step 4
Arrange your coatings, if using, in bowls and roll in your chosen toppings.
step 5
They’ll keep for 2 months in an airtight container.