Protein Balls are a staple in my fridge, as i’m always in need of a healthy snack on the run. If your a reader of our blog you would have noticed I’ve made protein balls before, but this recipe is a little different as i’ve added some fruit for sweetness. This recipe calls for dried apricots, which is one of my favourite ingredients when baking.
Protein balls are the easiest thing to put together, all you need is a super powerful food processor / blender and you are set to go. This is the perfect recipe for you to try if you think you’re not an expert cook, it’s not cooking – it’s just pressing a button to whiz all the ingredients together.
100g cashews, lightly toasted
100g almonds, lightly toasted
2 tablespoons pepitas seeds
2 tablespoons sunflower seeds
170g medjool dates, pitted
100g soft dried apricots
2 tablespoons tahini
2 tablespoons coconut oil
2 tbsp raw cacao powder or cocoa powder
1 teaspoon ground cinnamon
2 tablespoons honey
100g desiccated coconut for coating or as much as needed
Combine the cashews, almonds and seeds in a food processor and whiz until fine crumbs. Do not over who otherwise it will form a paste.
Add the dates and apricots and whiz until smooth.
Add the tahini, coconut oil, cacao powder, cinnamon and honey, whiz for two minutes or until the mixture forms into a ball.
Put the mixture into a bowl, cover with cling film and leave in the fridge for at least 1 hour, this makes it easier when rolling into balls.
With a teaspoon or 2 teaspoon measure, take mixture and with wet hands roll into balls. Roll in coconut, an store in an airtight container in the fridge. They will keep in the fridge for at least two weeks.
Where to Source
Nuts are pretty expensive in Singapore, but after much searching i’ve found the best quality and priced nuts are at Mustafa. It’s definitely worth a visit. For more details about Mustafa click here. I also buy my dates and coconut oil at Mustafa.
Enjoy your “pick me up” snack!