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Healthy Chocolate Protein Balls #themayway
May Simpkin

Energising Chocolate Protein Balls

Including oats in this recipe ensures a balanced nutritious snack making them not only perfect if you’re out of time for breakfast but also a versatile snack throughout the day, whether you’re in need of a pick-me-up mid-afternoon or you’re craving a sweet treat at the end of your evening meal, these little energising protein balls will hit the spot! 
The variations are endless, but I always like to use raw cacao for an indulgent chocolate fix and “feelgood” factor – know what I mean?! 
These anti-inflammatory protein balls are rich in flavanols, Omega-3s and provide plenty of antioxidants that protect against free-radical damage. They will keep in the fridge for a week or so (if they last that long!) as well as the freezer, making them a perfect snack to grab at the beginning of the day for later.
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Course: Breakfast, Snack
Ingredients Method Notes

Ingredients
  

To make these Bliss Balls, you’ll need….
  • 50 g almonds whole or ground
  • 50 g cashews whole
  • 100 g pitted dried dates can use mixture of dates and dried figs
  • 30 g raw cacao
  • 30 g chia seeds
  • 60 g oats
  • 85 g coconut oil
  • 2-3 tbsp vanilla extract
  • desiccated coconut – for coating optional

Method
 

Here’s how…
  1. If using whole almonds and cashews, start by blending them in a food processor to a coarse texture. Then add the dates along with all the other ingredients and pulse until well combined and finely blended.
  2. Start by adding 2 tbsp coconut oil to bind the mixture. If it is still crumbly and difficult to form into a ball after combining, use a little more. I usually have to scrape down the sides of the blender a couple of times to ensure the mixture is well combined and a good consistency.
  3. They are now ready to roll into small balls. Put the dessicated coconut onto a small shallow plate and roll each ball around until fully coated.
  4. Refrigerate for a firmer texture for an hour before serving.

Notes

Variations:
  • Use dried apricots instead of dates for a more tangy, less sweet ball.
  • For a smoother texture, you can leave out the oats.
  • Replace the oats with shredded coconut
  • Add ground cinnamon or ground ginger for a spicy alternative
TIME SAVER: If you're short of time, line a brownie tin with greaseproof paper and simply press the mixture into a tin until firm and compact. Sprinkle the top with desiccated coconut, cut into small squares and refrigerate.