Protein ball recipes

Pick Your Own Protein Balls

Protein balls are super easy to make at home. Have a batch ready for when snack time calls (just don’t eat them all at once!). You can get really creative with your flavour combinations, but here are a few simple steps to follow to help you on your way:



The following measurements will make you 12 – 15 balls. Takes 15 mins.


First step: the base. We suggest 60g raw almonds, 120g dates and 40g dried cherries.


Second step: the nut butter. Add two tablespoons of your favourite nut butter.


Third step: the filler. Here you can really play around with flavours. We recommend adding two of the following:
20g cococnut flakes
1/2 tbsp maca powder
1/2 tbsp lucuma powder
20g chopped nuts
1 tbsp chia seeds
1 tbsp ground cinnamon
1 tbsp cacao powder
20g chopped dried apple


Fourth (and final) step: the topping. Important for adding texture and making your balls look fancy. Choose one of the following:
Sesame seeds
Cocoa powder
Finely chopped pistachios
Finley chopped mixed nuts
Dessicated coconut
Cacao nibs



Blitz the base ingredients in a food processor for 3-5 minutes, or until it forms a sticky dough.


Pick your nut butter of choice and choose your filler (we reccomend a max of two fillers per mixture). Add both to the food processor andblitz until combined but not completely smooth; you want to keep a bit of texture.


Take a small amount of mixture and roll it between your hands to make a small, golf-ball sized bite. Pick you topping and spreas it onto a large plate, then roll each ball around until nicely coated. Repeat with the remaining mixture to make more balls.


Store refrigerated in an airtight container, for up to a week.


Forage for more ideas in our new cookbook.