Protein balls are a brilliant way to sneak a whole lot of goodness into a tiny kid-friendly little ball.
They’re brilliant for take-with-you snacks, they’re easy to make, and the protein boost will keep them full for ages.
If you think they’ll sniff out the Spirulina, you can leave this part out, but if you can manage to sneak a teeny bit in, it’s a great way to help keep them bug-free (and it’s good for brain function at school.)
Ingredients
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Almonds butter – 120g
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Oats – 100g
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Honey/agave syrup 80g
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Medjool Dates x 60g (4 dates approx)
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ground flax 15g
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Sesame seeds – 2 teaspoon
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Vanilla extract- 1.5 teaspoon
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Spirulina – 1 teaspoon
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Water x 15ml
Directions
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Blend till super smooth,
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Roll mixture into roughly 10 small smooth balls
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Coat in chopped goji, cocoa nibs and bee pollen – looks amazing – and taste great!
They last for up to ten days in the fridge – perfect for popping in lunch boxes.
The Happy Pear started as a vegetable shop, but the twin brothers from Greystones have grown the business into a super-healthy, must-visit restaurant, and have become known for their healthy cooking movement. Today they are a family, and a community whose goal is to create a healthier happier world. This recipe is from The Happy Pear cookbook.
