Pick-your-own protein balls

This nut butter-based protein ball recipe is as easy as A-B-C or 1-2-3, as the Jackson 5 would say. Just follow the steps below and you’ll be snack-time-ready in next to no time.

Ingredients

1/ The base

60g/½ cup raw almonds

120g/4¼oz dates

40g/¹⁄³ cup dried cherries

2/ Pick your nut butter (2 tsp)

Almond butter

Peanut butter

Cashew butter

Hazelnut butter

Pecan butter

Coconut almond butter

Seed butter

3/ Pick your filler (2 maximum)

20g/½ cup coconut flakes

½ tbsp maca powder

½ tbsp lucuma powder

20g/3 tbsp chopped nuts (pecans, macadamia, pistachio)

1 tbsp chia seeds

1 tbsp ground cinnamon

1 tbsp cacao powder

20g/3 tbsp chopped dried apple

4/ Pick your topping (1 maximum)

Sesame seeds

Cocoa powder

Finely chopped pistachios

Finely chopped mixed nuts

Desiccated coconut

Cacao nibs


Method

Makes 12-15

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

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

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

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


If you’re not sure where to start with this one, then these balls have been tried, tested and devoured:

• Almond butter, pecan nut, lucuma ball

• Cashew butter, coconut, maca ball

• Peanut butter and cacao ball

• Peanut butter, apple and cinnamon ball


Extracts taken from Pip and Nut: The Nut Butter Cookbook by Pippa Murray (Quadrille £15).