Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Protein balls
- Preparation and cooking time
- Total time
- Easy
- Makes 15
Ingredients
- 100g mixed nuts, such as hazelnuts and almonds
- 50g rolled buckwheat, oats or spelt flakes
- 100g medjool dates, pitted
- 50g dried cranberries
- 25g coconut butter
- 1 tbsp cocoa powder
TO COAT (OPTIONAL)
- a small handful pistachios, crushed to a rough powder
- 2 tbsp cocoa nibs, crushed to a rough powder
- 10g freeze-dried raspberries, crushed to a rough powder
- a small handful mixed nuts, crushed to a rough powder
Method
- STEP 1
Put the nuts into a food processer and pulse into rough pieces.
- STEP 2
Add the rolled buckwheat, oats or spelt flakes, the pitted dates, cranberries, coconut butter and cocoa powder, and blend to a rough paste.
- STEP 3
Tip into a bowl and roll into 15 walnut-sized balls.
- STEP 4
Arrange your coatings, if using, in bowls and roll in your chosen toppings.
- STEP 5
They’ll keep for 2 months in an airtight container.
