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.