Protein balls #3

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Gluten-free protein balls on plate with plant and tablecloth


Makes 24

  • 25g oats
  • 2 tablespoons Psyllium husk
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 50g desiccated coconut
  • 100g Pecans
  • 200g Dates
  • 100g Apricots
  • 3 tablespoons cocoa nibs
  • 3 tablespoons cold water


You will need a small baking tray and a food processor or blender.


Prep time: 20 minutes
Cooking time: 3 minutes
Total time: 23 minutes

Protein balls #3

Creating protein balls have become a bit of an addiction of mine. I simply love how a blend of gorgeous, tasty, nutritious ingredients can come together and form such a beautiful, wholesome and healthful snack. I feel lost without them! A great snack when you are for on the go as they are made from ingredients with a long shelf life and don’t need to be refrigerated. These ones have cocoa nibs in which I am just getting used to. Loaded with nutrients and health benefits, these little nibs are low in sugar and a great alternative to chocolate. A win win if you’re a chocolate lover!


Preheat the oven to 180/350/gas 4.

Lay the pecans and coconut on a baking tray. Bake in the oven for 3 minutes (top tip: set an alarm!)

Meanwhile, place the oats, psyllium husk, cinnamon, ginger, dates, apricots and cocoa nibs in the food processor. Blitz for 2 minutes to a course paste.

Add the baked pecans and desiccated coconut. Blitz again.

Add 1 tablespoon of water. Blitz again.

You should be able to bring the mixture together with your finger tips. if it is too dry and crumbly, add another tablespoon of water until you have a mix that binds.

Wash your hands well. Take a teaspoon’s worth of mixture and carefully roll into a ball using your fingers and palms of your hands. Repeat until all of the mixture is used.

Keep in a sealed bag or container for up to 2 weeks.



I’ve kept the spice fairly light here so that you just get a hint of ginger and cinnamon. Feel free to play around with the quantities if you’d like more of a kick. A pinch of chilli or Maldon sea salt would be a lovely addition.”

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