Wednesday, 6 February 2013

Protein Balls

It's back to school, and these protein balls are a great addition to the kid's lunch boxes. They are dairy-free, nut-free and have no added sugar. Chia seeds are an excellent source of Omega 3, calcium and protein.


Ingredients:
220g pitted dates
65g rolled oats, toasted
1 heaped tablespoon coconut oil
50g white chia seeds
1 tablespoon organic cocoa powder
1 teaspoon vanilla extract
1/2 cup desiccated coconut, for rolling

Method:
  1. Place all the ingredients, except for the dessicated coconut, into the TM bowl and process for 10 seconds/speed 7, or until mixture appears crumbly.
  2. Take a heaped tablespoon of the mixture and form into a ball. Repeat with the remaining mixture.
  3. Roll the balls in the desiccated coconut and store in the fridge until ready to serve.
Makes 16


TIP:
To toast the oats, heat a frypan over med-high heat and add oats, stirring until lightly browned. Alternatively, you can weigh them into the TM bowl and toast for 5-6 minutes/varoma/speed 1, then continue with the recipe.
Substitute the desiccated coconut and coat the protein balls with crushed nuts, cocoa or goji berries instead.
Check the dates, as occasionally you can find traces of pits.