Ideally enjoyed prior to a gym workout or afterwards, protein balls are on the rise to becoming a popular snack in between meals or for a 3pm pick up.  My two local coffee shops, to my surprise along with stocking decadent cookies have recently jumped on the guilt-free, nourishing snack bandwagon with a range of protein balls.

When you are tired, it is easy to grab a chocolate bar and get your quick sugar fix, so keeping some home-made almond & cashew protein balls on hand will help boost your energy levels.

Supplying your body with protein throughout the day is essential for optimum muscle growth.  The amino acids in protein help to build, repair and maintain muscle tissue.

Protein balls should be enjoyed as a part of a balanced diet and an active lifestyle.

 

What you will need:

380g pitted dates

2 tablespoons natural nut spread

½ cup protein powder

½ cup almonds

½ cup cashews

½ cup sultanas

130g cranberries

1 tablespoon cacao powder

¼ cup desiccated coconut

2 tablespoon LSA mill

2 teaspoon vanilla extract

Makes: 18 Protein balls, depending on how large you make them.

 

NOTE: This works fabulously in a Thermomix if you have one, as the blades are extremely strong.  Alternatively, you can use a blender, but you may need to scrap the sides quite a bit.

 

METHOD:

  1. Place the dates and nut spread in first.  Mix on Speed 9 for 30 seconds.  This will give your protein balls some moisture first for the other ingredients to stick to.
  2. Place the rest of the ingredients into the bowl, and blitz on Speed 9 for 30 secs
  3. Be sure to wear gloves to very carefully with a spatula get the protein ball dough now out of the blender/thermomix
  4. Roll into 18 balls and place them on baking paper into a large flat baking dish to set in the fridge.

NOTE: (Protein balls will get firmer once refrigerated, you can experiment by making different size balls)