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
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.
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!
X x X
YUMMMAROOOOO - made these yesterday as a top tasty tastic dessert for friends after a rice noodle aubergine and mango main meal. They were gobbled up and everyone raved about how zingy and zangy they were and sweet but not too sweet - so I shall definitely be making them again. I used unsulphurised apricots and an unwaxed lemon ... delicious! Thanks XXX
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