Date and cashew protein balls

I wanted to make some healthy snacks that would curb my cravings between meals. I have a terrible sweet tooth and needed something that would stop me raiding the cupboards for cereal bars and chocolate. I thought I would have a go at making some protein balls because I heard they were super easy to make, and they really are!

All you need is a food processor and you’re good to go. (You seriously do though, because I first tried making these in my blender and nearly killed it.) Another great thing is that they last for ages–up to 10 days in the fridge, but I bet they won’t be around that long. They also make a really good post-exercise snack.

If you don’t have any cashews around, you can swap them out for any unsalted nuts of your choice. You can try experimenting with different nut butters, as well as swapping the dried dates for dried figs, cranberries, prunes or apricots. The coconut oil is great for binding everything together as it is a liquid when warm but will solidify when refrigerated.


Prep time: 40 minutes (includes 30 minute soaking time)
Yield: 16 balls approx.

Ingredients

1 cup cashew nuts
1 cup dried stoned dates
2 tbsp coconut oil
1 tbsp peanut butter
1 tbsp protein powder (I use soya protein)
1 tbsp chia seeds
2 tbsp desiccated coconut (optional)

Method

  1. Put the dates into a bowl and cover with water. Let them soak for about half an hour.
  2. Drain the dates and add them to a food processor, followed by the rest of the ingredients. Blend until you get a smooth mixture that starts to clump together like a dough.
  3. Remove mixture and form into bite-size balls. Roll each ball into some desiccated coconut (optional) before popping them into an air-tight container.
  4. Store in the fridge for up to 10 days.

Proteinballs-5_LR

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