Dark Chocolate Protein Balls

With all the protein ball recipes available online I wasn’t planning to post this recipe however, after receiving several requests online and from mummy friends, I decided to quickly type it up, take some decent photos and post. Quickly meaning two day. One of which I spent preparing and taking photos whilst dealing with the kids and the second typing it up and taking forever to proof reading and editing.

My children love these. They make the best snacks and come across as sweet treats but unlike the processed sugar laden candy we have widely and easily available to us these make for a much healthier option.

The granola recipe I posted a while ago can be used to prep your recipe and then all you then need to do is add the granola in to melted chocolate, peanut butter and chopped soft medjool dates. With protein balls you can make so many variations once you have learnt one recipe, you will be able to make many different types. I always use dark chocolate for the low sugar and high cocoa content, it is a lot healthier than milk chocolate.

When I first made these they were for my husband who loves good quality dark chocolate treats, but the kids seem to devour them at every chance I was surprised how much they took to the bitterness of the dark chocolate.

-2 cups mixed nuts

(Brazil nuts, pecans, walnuts, hazelnuts and almonds)

-1/2 Cup porridge oats

-1/3 Cup crunchy or smooth peanut butter

-1/4 cup milled flaxseed

-250g  medjool dates

-180g melted Green and Blacks dark chocolate

-2 tbsp Beef gelatine/collagen Powder (unflavoured and pasture raised)

Toast the nuts and oats for 10-15min in the oven at 160c and then place the ingredients in a blender and blitz until all the nuts are chopped in to small pieces but not too fine as you don’t want it smooth. Transfer the chopped nuts and oats in to a stand mixer (or you can mix by hand) and add the rest of the ingredients in and mix until it is all sticking together. Blend the nuts in separate batches as the pecans will blend in to smaller chunks faster than say a brazil nut.

Using a spoon scoop out some mixture and squeeze it between your hands to create a ball. Size of ball is entirely up to you, then just repeat to make them all even sizes until the mixture is finished, place on tray in the fridge for 1-2 hours. Once set, transfer to an airtight container and it can be kept for 3-4 weeks but I doubt they will last that long.

When I make these balls I choose the size depending on whether I have the time to sit there making the smaller balls as this obviously takes longer. The ones I have in the photos are larger balls and make for substantial snack so when the kids ask for these which they do everyday they will only be allowed one each.

The ingredients used in this recipe are staple non perishable items I keep in my pantry which you can do too. keeping stocked up means you can reach for these items at anytime and make different variations of protein balls and cereal. I will buy organic where I can and make sure ingredients are pure with no added sugars, chemicals and E numbers.

Other healthier ingredients I keep are: –

Agave syrup

Apple cider vinegar

Chickpea flour

Coconut oil

Coconut sugar

Dried fruit

Green and Blacks Cocoa powder

Maple syrup

Raw/local honey

Spelt flour

A lot of which will come in handy when making smoothies which I will post about next!

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