Apricot centred protein balls with a coconut crust

You might have seen already a few protein ball snack recipes on my blog (if not, check it out under the tag “snacks and savouries”). Protein snacks have become bit of a popular choice in the last few years although many of the shop bought ones can be misleading as they are not always as healthy as what you think thanks to the added sugars and other nasties. I much prefer to make my own. And the Boy much prefers eating them too.

These protein balls make a great post-workout snack, bursting with a sweet fruity centre and crunchy nutty coating, they are packed with Vitamin C.  Vitamin C helps you metabolise all the protein in the snack to help build muscle.

a zesty centre! 

This recipe has been adapted from Women’s Health magazine, although they also said to add 10g of baobab powder in with the recipe, but I couldn’t get my hands on any of that so skipped it.

Here’s what you need…

150g dried apricots

Zest of a lemon

Juice of ½ lemon

100g almonds

30g of protein powder

30g agave nectar

15g coconut oil, melted

30g desiccated coconut

Makes 8

In a food processor Blitz together the lemon zest, lemon juice and 100g of the dried apricot, putting the other 50g to the aside

Roll this mixture into balls, pop onto a plate and into the freezer whilst you make the outer crust

In a food processor blitz together the nuts, the remaining dried apricot, coconut oil, desiccated coconut and agave nectar – you should have a crunchy “crust” mixture. 

Take the apricot/middle balls out of the freezer and coat this with the nutty outside, creating a shell around it. It is pretty easy but bloody messy!

Before you eat them, pop them on the fridge for an hour to set so all the mixture sets.

Keep them on an air tight container on the fridge for a quick post workout snack!

Each ball has 185 calories and a generous 6.9g protein!

To find out more about the health benefits of coconut oil, read this! 

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