Protein balls were all the rage in 2014/2015. And then as quick as they came, they disappeared. While I was standing in front of my fridge just wanting a quick snack I could just grab, I remembered these nutritious little nuggets and thought “I am going to make some asap.”
What’s great about protein balls is that most of the stuff you need is already in your kitchen. Luckily, I had some leftover dates from when I was pregnant. As a side note, dates are great for pregnancy, but in the third trimester, you’re supposed to eat 3-6 a day (depending on the size). You get tired of them quickly! I wish I had made some protein balls then, instead of choking down date after date.
I made 2 different recipes: carrot cake and chocolate coconut. It took me a whopping 15 minutes.
CARROT CAKE PROTEIN BALLS
I did not measure these at all, but have included the approximate amounts below.
- Handful walnuts
- Handful almonds
- 6 dates
- 4 baby carrots
- Tablespoon of chia seeds
- Tablespoon of coconut oil
- About 1/4 cup of oats
- Splash of vanilla
- Sprinkle of cinnamon
- Squeeze of tahini, it probably came to about 2 tablespoons
- Scoop of protein powder
Put all the ingredients in a food processor and once mixed, roll them into balls. Mine came out really sticky so I rolled them in oats. These taste amazing and just like carrot cake.
CHOCOLATE COCONUT PROTEIN BALLS
Again, you can just use what’s in your kitchen. I had bought this almond mix to eat as an easy snack. Well, when I tried it, I hated it. Not because it tasted bad, but it got chocolate powder all over my hands. I decided they shouldn’t go to waste and made some protein balls. I just mixed the package with 4 dates. They turned out delicious, and way easier than mixing in individual ingredients.
These will be handy for snacks and after my workouts this week.
Engineering My Style 