Pick your own protein balls

Pick your own protein balls

By
From
The Pip & Nut Butter Cookbook
Makes
12–15
Photographer
Adrian Lawrence

This recipe is as easy as A-B-C or 1-2-3, as the Jackson 5 would say. Just follow the steps below and you’ll be snack-time-ready in next to no time.

Ingredients

Quantity Ingredient

The base

Quantity Ingredient
60g raw almonds
120g dates
40g dried cherries

Pick your nut Butter (2 tsp)

Quantity Ingredient
almond butter
peanut butter
cashew butter
hazelnut butter
pecan butter
coconut almond butter
seed butter

Pick your filler (two max.)

Quantity Ingredient
20g coconut flakes
1/2 tablespoon maca powder
1/2 tablespoon lucuma powder
20g chopped nuts (pecans, macadamia, pistachio)
1 tablespoon chia seeds
1 tablespoon ground cinnamon
1 tablespoon cacao powder
20g chopped dried apple

Pick your topping (one max.)

Quantity Ingredient
sesame seeds
cocoa powder
finely chopped pistachios
finely chopped mixed nuts
desiccated coconut
cacao nibs

Method

  1. Blitz the base ingredients in a food processor for 3–5 minutes, or until it forms a sticky dough.
  2. Pick your nut butter of choice and choose your filler (we recommend a max of two fillers per mixture). Add both to the food processor and blitz until combined but not completely smooth; you want to keep a bit of texture.
  3. Take a small amount of mixture and roll it between your hands to make a small, golf-ball sized bite. Pick your topping and spread it onto a large plate, then roll each ball around until nicely coated. Repeat with the remaining mixture to make more balls.
  4. Store refrigerated in an airtight container, for up to a week.

If you’re not sure where to start with this one, then these balls have been tried, tested and devoured:

  • Almond butter, pecan nut, lucuma ball

    Cashew butter,

    Coconut, maca ball

    Peanut butter,

    Cacao ball

    Peanut butter, apple and cinnamon ball
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