When ever I take these anywhere to share I am always asked for the recipe. They are a hit with both adults and kids. I often dip them in dark chocolate to convert them into truffles for more of a dessert.
This is a great recipe to get the kids involved. My four year old loves to measure the ingredients, mix and roll the balls (or really snakes in his case).
These tick many boxes for those with dietary restrictions. They are gluten free, dairy free and vegan. This fact however is not what makes them nutritious. I love to make these because they provide fruit and veg in one delicious ball. The balance of protein (almonds) and carbohydrate (sweet potato and fruit) provides long lasting energy. Nuts are also a great source of unsaturated fats important for heart health.
Chocolate Protein Balls
Prep time: 20 mins
Makes: about 30 balls
- 1/2 cup cooked sweet potato (about 1/2 medium sweet potato)
- 3/4 cup dried, pitted dates
- 1/3 cup dried cranberries
- 3 tablespoons coconut oil
- Hot water
- 400g bag almond meal
- 1/4 cup desiccated coconut
- 1/3 cup cocoa or cacao
- Peel and chop sweet potato into chunks.
- Steam in a microwave container with a splash of water until soft (about 4 minutes).
- Cover the dates and cranberries with hot water to soften for 10 minutes.
- Drain the water from the fruit.
- Place the fruit, dates and coconut oil into a food processor and blend til smooth.
- Transfer to a large bowl and add the remaining dry ingredients.
- Mix together until it comes together like a ball of dough. You can add extra coconut oil if the mixture is too dry.
- Take a small portion and using the palms of both hands, roll the mixture into a ball.
- Continue until you have used all of your mixture.
- Place in the fridge to firm up.
Adapted from The Nutrition Guru and the Chef