I have created these energy balls as a quick breakfast or a rich snack after exercise. I particularly wanted to make something that would be tasty and have the following nutrients:
- Prebiotic fibres (beneficial food for gut microorganisms, GOS, FOS, inulin, oat fibre, resistant starch, PHGG, guar gum)
- Protein powder (contains whey and all the essential amino acids)
- Minerals (zinc, magnesium, copper, manganese, iron, calcium, potassium and phosphorus)
- Vitamins (B1 thiamine, B2 riboflavin, B6 pyridoxine hydrochloride, B3 niacin, C and E tocopherol)
- Essential Fatty Acids (Alpha Linolenic Acid ALA, omega 3 EFA)
You can customise the ingredients to make them personalised for your dietary needs. Alternatively, I am happy to work with you to make any recipe personalised for your family’s needs and preferences.
These protein balls are perfect as a quick breakfast, snack or after exercise!
Ingredients (makes about 12-15 balls):
- 2 tbsp cashew butter
- 2 tbsp almond butter
- 2 tbsp raw honey
- 6 soft medjool dates, pitted and chopped
- 1 tsp organic vanilla extract
- 2 tbsp cacao powder
- 1 tsp maca powder
- 1 tsp prebiotic powder
- 2 tbsp shelled hemp seeds
- 1 scoop (about 25g) organic whey protein powder (or plant protein powder for dairy free)
- ½ tsp cinnamon spice powder
- 2-3 tbsp water (if needed for consistency)
Directions
- Blend the medjool dates in a food processor until they form a sticky paste.
- In a medium bowl, combine the cashew butter, almond butter, raw honey, and vanilla extract. Mix well.
- In a separate bowl, mix the cacao powder, maca powder, prebiotic powder, whey protein powder, cinnamon spice powder, and hemp seeds.
- Add the date paste to the wet mixture. Gradually add the dry ingredients while stirring to form a thick dough.
- If the mixture is too dry, add water/nut milk, 1 tablespoon at a time until it holds together.
- Scoop out small portions (about 1-2 tablespoons each) and roll into balls using your hands.
- Roll the balls in shelled hemp seeds until evenly coated.
- Place the balls on a parchment-lined tray and refrigerate for at least 30 minutes to firm up. Store in an airtight container in the fridge for up to 2 weeks.
