I created this recipe specifically for those asking for something sweet, healthy and gluten free (without using gluten free oats or added oil). Challenge accepted! These are packed with nutrients. When using the raw form of cacao, as opposed to cocoa which has been processed, it retains a high amount of antioxidants, magnesium and iron. Cashews also bring magnesium to the table and are rich in vitamin E. Potassium and fibre are added by the dates. The protein powder I use is a combination of rice, pea and hemp protein. It is jammed full of amino acids and really helps you stay feeling full for longer.
All of these benefits aside, these protein balls are indulgent and delicious!! They are a rich, chocolatey, coffee goodness that will completely satisfy your peckish sweet tooth. They can be whipped up in just a few minutes and are great additions to picnics, hikes, or long car journeys. They are fabulous accompanying a cup of afternoon coffee or tea. You should probably make them right now!!
Cacao, Coffee & Coconut Protein Balls
Makes 10-12 protein balls
-Vegan
-Refined Sugar Free
-Gluten Free
-Oil Free
-Raw (if you don’t toast the cashews)
200 grams (1 1/2 cups) cashews
50 grams (1/2 cup) desiccated coconut
4 medjool dates* (stones removed)
2 Tbsp cacao powder
2 Tbsp cacao nibs
1 Tbsp ground coffee
1 Tbsp protein powder
2 tsp water
1/2 tsp vanilla extract
1/4 tsp sea salt
-Preheat the oven to 180 Celsius (350 Fahrenheit)
-Spread the cashews on a baking tray and toast in the oven for 8 minutes, or until slightly golden brown, but not burned. You do not have to toast the cashews but it adds a wonderful depth of flavour and I highly recommend doing it.
-While you are waiting for the cashews to toast and cool, gather all your other ingredients.
-In a food processor, add cashews and blend into a fine powder.
-Add the medjool dates and blitz until well combined. *It is important to use medjool dates as they are much more plump, not dried out, and will help to bind the protein balls together.
-Then add the cacao powder, ground coffee, protein powder, water, vanilla and sea salt. Blitz until the mixture will form into balls. Make sure not to over blend or you will create a cashew butter type paste that will be too runny and won’t hold together.
-Then add the cacao nibs and pulse a few times.
-Dump contents into a bowl and roll into balls. Then roll the balls in the coconut.
-Keep in an airtight container and store in the fridge.
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