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.
1/ The base
60g/½ cup raw almonds
40g/¹⁄³ cup dried cherries
2/ Pick your nut butter (2 tsp)
Coconut almond 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)
Finely chopped pistachios
Finely chopped mixed nuts
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