Chocolate Protein Balls With almond butter, walnuts & seeds

Rich, chocolatey and satisfying, these protein balls are made with almond butter, walnuts and a mix of seeds for healthy fats, fibre and a little extra protein. Perfect to keep in the fridge for an easy snack when you fancy something sweet.

Ingredients

Makes 6–7 balls

130 g almond butter

2 Medjool dates, pitted

3 tbsp hemp seeds

1 tbsp chia seeds

1 tbsp ground flaxseed

1 heaped tbsp vanilla or chocolate protein powder

1 heaped tsp cacao powder

1 level tsp cinnamon

6–8 tbsp water, added gradually

12 walnut halves

Desiccated coconut, for rolling

Method

Add the almond butter, dates, hemp seeds, chia seeds, ground flaxseed, protein powder, cacao powder, cinnamon and 6 tbsp water to a food processor.

Blend until well combined and the mixture starts to come together.

If the mixture feels too dry, add more water 1 tablespoon at a time, blending between each addition, until it is sticky enough to roll into balls. You may not need the full 8 tablespoons.

Add the walnuts and pulse briefly, just enough to roughly chop them while keeping some crunch and texture.

Divide the mixture and roll into 6–7 balls.

Place some desiccated coconut on a plate and roll each ball in the coconut until lightly coated.

Refrigerate for at least 30 minutes to firm up.

Storage

Keep in an airtight container in the fridge for up to 5 days, or freeze and take out as needed.