Lemon and Vanilla Protein Balls

Lemon and vanilla protein balls. Need I say more?

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Ok, I will anyway.

These balls are packed full of protein and some good fats to keep going in between meals. You can use any protein powder you like here, I recommend paying a little bit extra for a quality protein that is easily digested, contains all essential amino acids and is not full of unnecessary fillers.

Because these balls have been made without dates or honey, they are also low fructose (and low Fodmap depending on your choice of protein) which means they are suitable for those with IBS or who have trouble tolerating fructose in large amounts. Omit the almonds in favour of the same amount of oats/extra seeds if you want to make these nut free (and suitable for school lunch boxes).

 

Lemon and Vanilla Protein Balls
 
Prep time
Total time
 
Author:
Serves: 12-14
Ingredients
  • ½ cup coconut
  • ½ cup sunflower seeds
  • ½ cup almonds
  • zest of 2 lemons, grated
  • juice of 1 lemon
  • ½ cup vanilla protein powder (see note)
  • 3 tbsp rice malt syrup
  • 3 tbsp tahini (or coconut oil if you prefer)
  • 1 tsp vanilla extract
  • extra coconut, to roll
Instructions
  1. In a food processor or blender, blend up coconut, almonds, sunflower seeds and lemon zest until fine and crumbly.
  2. If using a blender, tip this mix into a mixing bowl and add the remaining ingredients, mix well until a dough forms.
  3. If using a food processor, add remaining ingredients and pulse briefly until all is combined. Add a little water if needed.
  4. Roll mixture into small balls and roll in extra coconut.
  5. Keep in the fridge if you don't eat them all straight away.
Notes
I have used Vanilla Thriving protein by Nutra Organics here, its sugar free (sweetened naturally), tastes great and uses a few different sources of protein (not just rice or pea) so it provides all essential amino acids. Feel free to use whatever protein powder you have on hand, if you dont have any, add ½ cup extra almonds or seeds in step one and a little flax seed meal and 1-2 tbsp of stevia.

 

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