Including oats in this recipe ensures a balanced nutritious snack making them not only perfect if you’re out of time for breakfast but also a versatile snack throughout the day, whether you’re in need of a pick-me-up mid-afternoon or you’re craving a sweet treat at the end of your evening meal, these little energising protein balls will hit the spot! The variations are endless, but I always like to use raw cacao for an indulgent chocolate fix and “feelgood” factor – know what I mean?!
These anti-inflammatory protein balls are rich in flavanols, Omega-3s and provide plenty of antioxidants that protect against free-radical damage.
They will keep in the fridge for a week or so (if they last that long!) as well as the freezer, making them a perfect snack to grab at the beginning of the day for later.
To make these energising Protein Balls, you’ll need…
- 50g almonds, whole or ground
- 50g cashews, whole
- 100g pitted dried dates (can use a mixture of dates and dried figs)
- 30g raw cacao
- 30g chia seeds
- 60g oats
- 85g coconut oil
- 1 tsp vanilla extract
- Desiccated coconut – toasted for coating (optional)
Making these protein balls is super easy, here’s how…
If using whole almonds and cashews, start by blending them in a food processor to a coarse texture. Then add the dates along with all the other ingredients and pulse until well combined and finely blended. Start with 3 tbsp coconut oil and if the mixture is still crumbly and difficult to form into a ball after combining, use a little more. I usually have to scrape down the sides of the blender a couple of times to ensure a good consistency.
They are now ready to roll into small balls. Put the toasted coconut onto a small plate and roll each ball around until fully coated.
Refrigerate for a firmer texture for an hour before serving.
NB: These quantities can be adjusted according to taste.
TIME SAVER: If you’re short of time, line a brownie tin with greaseproof paper and simply press the mixture into a tin until firm and compact. Sprinkle the top with desiccated coconut and cut into small squares and refrigerate.
- Use (chopped) dried apricots instead of dates for a more tangy, less sweet ball
- For a more smooth texture, you can leave out the oats
- Replace the oats with shredded coconut
- Add ground cinnamon or ground ginger for a spicy alternative
Recipe: May Simpkin