Monday, 9 February 2015


We have needed a decent protein ball for a long time, since we are doing more in the gym and Leigh is currently also engaged in some heavy wood-manipulation (we have a woodburner to feed, which in turn feeds the whole house with heat and hot water).

So this is what I came up with. It is a combination of several recipes with my own alterations and additions! It's simple and you can knock up a batch every Sunday like we are now, ready for down-the-week pre-/post-gym or anytime-in-between protein injections, or in your packed lunches.

I also thought these made a good 'BACKATCHA' to Katherine's Raw Carrot Cake Bites - these too are raw.

[Note: Do not use whey protein - it behaves differently from plant-based protein and will not keep as long either (and it make your balls smell funny.)]

Use the same sized cup for everything.
I used a mug, and it made about 20 balls.

1 cup of almonds
1 fistful of cashew nuts (about a quarter of a cup)
1 cup of soya, pea, hemp or other plant-derived protein powder
Pinch of salt
2 x tablespoons pure cocoa powder (not hot chocolate)
2 x tablespoons of coconut oil (MELT GENTLY till liquid)
5 x tablespoons of maple syrup
0.5 cup coconut, almond or soya milk
3 teaspoons of organic (non-propylene glycol) vanilla essence
1 cup of unsweetened coconut flakes - half as an ingredient, half for rolling the balls in


Put the dry ingredients - almonds and cashews, protein powder, cocoa powder and salt - into a blender/food processor (we do it on the top of the Kenwood Chef).
Leave the coconut aside for now.
Blend carefully till crumbly but a wee bit sticky-togethery.

Then, in a separate bowl, mix together by hand the maple syrup, melted coconut oil, soya milk and vanilla essence - basically, all the wet ingredients.

Add half the coconut to the wet ingredients once mixed.

Scrape the wet ingredients into the dry stuff in the blender and blend carefully.
You'll probably need to scrape it down from the sides now and again (WITH THE BLENDER SWITCHED OFF!)

When it's well mixed - good and squidgy - dump the lot into a bowl being careful to get ALL that precious mixture out of the blender with a spatula.

Roll into balls neatly about the size of the bottom half of a hen's egg, and roll in the coconut.

Place into a lidded tin on a layer of baking paper, and leave them with the lid off for the first 12 hours or so (or overnight) - this helps them firm up a bit.

Then stuff them in your face.

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