I can’t tell you how many people say, “Georgie, I have THE best recipe for protein balls!” What I can tell you is such sweeping statements are met with a great deal of skepticism! This is because I have painstakingly and relentlessly pursued the art of protein balls! And - as a result of my devotion to this craft, I’d like to introduce you to ‘THE best recipe for protein balls … my peanut butter mouth watering delights!
In fact, they’re so good, my sister Grace (food a la flop queen) decided to make a batch herself. Just to set the scene - she points to my Kitchenmaid mix master and asks, “is that what I make them in?” So, after I introduce her to ‘the food processor’, we fast forward to when she asks, “how long do I cook them?” For those of you who are also gastronomically challenged, FYI … they don’t go in the oven, they prefer the cooler climate of a fridge!
So there’s proof - if my sister is willing to work with kitchen appliances, you know these balls are THE best recipe ever.
1 cup 100% natural smooth peanut butter
200g dried apricots, roughly chopped
2 ¾ cups desiccated coconut
1 heaped tbsp. whey protein powder
1 tbsp. coconut oil
2 tbsp. maple syrup
Reserve ¾ cup of the desiccated coconut to coat the protein balls. Place the remaining ingredients in a processor and blitz for 1 to 1.5 minutes or until the mixture comes together.
Use your hands to roll the batter into bite size balls. Place the reserved desiccated coconut in shallow tray and one by one, coat the protein balls in the coconut. Store in the fridge for 3 weeks and in the freezer for 2 months.