Ingredients
For the protein balls:
- 300 g (1 1/3 cups) dried dates, pitted, soaked in warm water for 10 minutes
- 120 g (1/2 cup) almond butter, no added sugar
- 40 g (1/2 cup) desiccated coconut
- 2 tbs coconut oil, melted
- 2 tbs vanilla whey protein powder
- 80 g (1/2 cup) black poppy seeds
For the energy balls:
- 40 g (1/4 cup) unsalted sunflower seeds, shelled
- 40 g (1/4 cup) raw cashews
- 60 g (1/2 cup) ground almonds
- 50 g (1/4 cup) vanilla whey protein powder
- 120 g (1/2 cup) almond butter, no added sugar
- 60 g (1/4 cup) honey
- 80 g (1/2 cup) white poppy seeds
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Method
Step 1.
For the protein balls: Drain the dates and place in a food processor. Blend on high until the dates form a thick dough-like mixture.
Step 2.
Add the almond butter, coconut, melted coconut oil, and protein powder. Pulse until thoroughly combined.
Step 3.
Take tablespoons of the mixture and roll into balls using your hands. Drop into a dish of the black poppy seeds, rolling to coat.
Step 4.
Arrange on a large baking tray, cover, and chill until firm before serving, about 1 hour.
Step 5.
For the energy balls: In a food processor or blender, pulse the sunflower seeds until ground into the consistency of ground almonds.
Step 6.
Transfer to a mixing bowl and add the ground almonds and protein powder, stirring to combine.
Step 7.
Add the almond butter and honey, thoroughly mixing with a spatula until you have a dough.
Step 8.
Take tablespoons of the mixture and roll into balls using your hands. Drop into a dish of the white poppy seeds, rolling to coat.
Step 9.
Arrange on a large baking tray, cover, and chill until firm before serving, about 1 hour.
Makes 28 |
