I found these recipes in a really awesome book called BOSH Healthy Vegan by Henry Firth & Ian Theasby, foreword by Dr Rupy Aujla
Bakewell Protein Balls
Ingredients (roughly makes 15) 63kcal
.75g rolled oats
30g almond butter
1 tbsp maple syrup
½ tsp almond extract
2 tbsp no-added-sugar raspberry jam
25g ground almonds
Pinch of salt
20g flaked almonds
(optional) add 20g of flavourless or cherry protein powder
Put oats into the blender and blitz until they’re the texture of flour, then add the rest in and blitz until a doughy texture. Once done roll into balls, place on a tray and leave in the fridge. Consume within 3 days.
Cookie Dough Protein Balls
Ingredients (roughly makes 15) 62kcal
125g rolled oats
25g dark chocolate (could use any chocolate really)
1 small, ripe banana
15g crunchy peanut butter
2 tbsp maple syrup
½ tsp vanilla extract
1 tsp cocoa powder
Pinch of salt
(optional) add 20g of chocolate or banana protein powder
Put oats into the blender and blitz until they’re the texture of flour, chop the chocolate into small chunks and mash the banana in a bowl. Put it all into a blender and whizz it up until a doughy texture, roll into balls and place on a baking tray. Leave in the fridge and consume within 3 days.
Brownie Protein Balls
Ingredients (roughly makes 15) 125kcal
50g pecans
100g rolled oats
200g medjool dates
50g dark chocolate (again could be any chocolate)
½ tsp ground cinnamon
100g flame raisins
(optional) add 20g of chocolate protein powder
Put pecans onto a baking tray and put in the oven to toast for 8 minutes. Add pecans in with the rolled oats and blitz in the blender. Once done add rest of the in the blender and blend to a doughy texture. Roll into balls, place onto a baking tray and leave in the fridge. Consume within 3 days.
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