Chocolate and Vanilla Protein Balls
M A K E S 1 2
I came up with these when I was breastfeeding Archie – clearly I needed the energy! It only
took me about 5–10 minutes to whip them up with him in a sling, so they’re really easy. These super-nutritious protein balls make a great snack mid-morning or whenever you need a pick-meup.
They’ve definitely saved me from getting ‘hangry’ many a time! Daz reckons they’re the best protein balls he’s tasted and heads straight to the fridge to tuck into them after a surf.
They’re really chocolaty, malty and a bit gooey. Heaven!
8 medjool dates, pitted
3 tablespoons coconut oil
2 tablespoons almond butter
3 tablespoons cacao powder
1 tablespoon cacao nibs, plus extra for rolling
2 tablespoons LSA
2 tablespoons vanilla protein powder
¼ teaspoon vanilla extract or powder
1 tablespoon shredded coconut, plus extra for rolling
1 tablespoon chia seeds
Place all of the ingredients in a food processor and blitz until thoroughly combined. If the mixture
seems dry, add a little more coconut oil or almond butter. If it seems too wet, add a 'dry' ingredient like LSA. Use a spatula to scoop the mixture into a bowl.
Combine the extra cacao nibs and shredded coconut and sprinkle them onto a plate. With damp hands, roll heaped tablespoonfuls of the mixture into balls then coat them evenly in the cacao and coconut mixture.
Refrigerate for at least 1 hour to set then enjoy! These will keep in a sealed container in the fridge for up to 7 days (if they don’t get eaten first!).
Golden Fig and Turmeric Moon Balls
M A K E S 1 5
This recipe is not only packed with good oils, fats and protein but also contains the superspice
turmeric, which is believed to help with everything from poor digestion to colds. The best part is that these balls taste truly delicious and are very easy to make.
225 g (1½ cups) cashews
4–5 dried figs
2 tablespoons vanilla protein powder (see note)
1 tablespoon coconut oil
1 tablespoon almond or peanut butter
1 tablespoon vanilla extract
1 tablespoon honey
1 tablespoon white chia seeds
1 tablespoon ground turmeric
Before you get started, make sure you’re not wearing your favourite white tee or using your favourite
tea towel, because turmeric is one of those spices that stains! Once you’re sorted, place ½ cup of the
cashews in a food processor and pulse until finely chopped. Transfer to a plate and set aside.
Place the remaining ingredients in the food processor and blitz until the cashews are coarsely ground and the mixture is well combined. If the mixture seems too oily to form into balls, add a little bit more of a ‘dry’ ingredient, such as protein powder. If it’s too dry, add a little more of a ‘wet’
ingredient, such as coconut oil. Scrape the mixture into a bowl and refrigerate for 30 minutes to firm up. With damp hands, roll heaped tablespoonfuls of the mixture into balls, then roll them in the chopped cashews.
Refrigerate for at least an hour and enjoy!
Recipe and images from Happy and Whole by Magdalena Roze, $39.99, published by Macmillan Australia. You can buy the book here.
Serves 4 Preparation: 15 minutes Cooking: 5 minutesOn March 10, 2017
Here’s my lemony New York–style cheesecake. Fresh summer cherries are ideal spooned over it. Don’t bother to cook the cherries, just macerate them with lemon juice and sugar to bring out the...On June 14, 2013
I first had a bruschetta like this in one of the most idyllic of the countless idyllic medieval hill towns in Tuscany, San Gimignano. It was a really hot day...On November 4, 2016
'Tis the season to be merry. Food and drink are a big part of the festivities and we have selected our favourites for this season.On November 23, 2016
This is the true story of the Umbrian Thursday night supper club, a group of four rural women who gather in a derelict stone house in the hills above Italy's...On March 26, 2015
These are pikelets really. What is the difference? Not all that much, I guess, though you really don’t see the pikelet on menus at smart cafes too often these days....On December 18, 2015