These raw chocolate almond butter protein balls are 11’s and mid afternoon pick me up saviours! It’s 3pm, the afternoon slump is setting in, your brain is clouding over like British Winter and your hand’s reaching for the cookie jar… sound all too familiar?
Yes, we’ve all been there. Going long periods without food isn’t ideal. Food is fuel. Little and often is how we should eat, but yet due to busy lives often many of us end up eating 2-3 big meals a day, turning to sugar filled processed snacks or over eating in one meal because we’re Hank Marvin starving by then!
Today prepping is key for me and making the time to eat slowly, well and more regularly is important. It helps keep blood sugar stable, our moods balanced and energies high.
These raw chocolate almond butter protein balls are my treat to you to save you from the 3pm lul. They’re sugar, grain, gluten and dairy free and high in protein so snacking really doesn’t get much better.
Makes 15 raw chocolate almond butter protein balls
- 180g brazil nuts
- 180g almonds
- 2 tablespoons coconut flour
- 3 tablespoons coconut oil (firm/ soft, not melted)
- 1 heaped teaspoon vanilla powder or beans from 1 vanilla pod
- 3 tablespoons raw cacao
- 1 date (or add more if you need it sweeter)
- 1 tablespoon almond butter
- Pinch of Pink Himalayan salt
- Cacao to dust
Combine all the ingredients in a high speed food processor and blitz until a smooth, thick paste has formed. You may need to blast in 20 second intervals and scrape the ingredients from the side using a spatular). It will take between 30 seconds and 3 minutes depending on the speed of your processor. Transfer to a baking tray (no need to spread) and place in the freezer for about 20 minutes to harden.
Remove from the freezer, using about a tablespoon size of mixture for each protein ball, roll into round truffle shapes using your hands. Repeat until all the mixture has been used up. Coat with a light dusting of cacao and place back in the freezer until set. Keep in the fridge or freezer depending on how hard you like them. I kept mine in the freezer as I liked them quite hard. Enjoy x