Chocolate and almond protein balls
These little snack balls are so good. They are packed with protein making them perfect after a workout or as a mid-afternoon pick-me-up and because they taste amazing you'll feel like you've had a treat without being drawn towards an unhealthy sugar-laden chocolate bar.
100g gluten free oats
100g crunchy almond butter
50g cacao powder
25g dessicated coconut
1 tsp vanilla essence
1/2 tsp cinnamon
3 tbsp honey
3 tbsp coconut oil
Makes around 12 golf ball sized balls.
Blend the oats and nuts in the food processer for about a minute and then add the cacao powder and dessicated coconut and blend for another minute.
Add the almond butter, vanilla essence, cinnamon, honey and coconut oil and mix until everything is completely blended together. I find the mixture gets a little stuck in the processor, so I use a spatula to loosen it all and blend again before I'm satisfied it's ready.
Line a baking tray or other suitable dish with greaseproof paper and begin rolling the mixture into balls and laying them out. The mixture can get a bit crumbly, so I have a little bowl of water beside me, which I dip my hands into inbetween balls. I find this helps them bind together more easily.
Place the balls in the fridge to set for a good few hours and then transfer into an airtight container. Keep refrigerated for up to 2 weeks.
I love to eat as healthily as I can and try to avoid gluten and refined sugar. Over the next few weeks I'll be sharing more recipes including my favourite breakfast smoothie that keeps hunger at bay all morning until lunchtime.
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