Monday, 2 February 2015

RECIPE : Jaffa Protein Balls by The Fit Foodie


SERVES: 25 balls

1 ½ cup pitted dates
1 cup almond meal
½ cup natural / vanilla / chocolate protein powder (optional)
3 tablespoons raw cacao powder
½ cup raw almonds
zest and juice of 1 small orange
1 teaspoon pure vanilla extract
pinch Himalayan sea salt

Place dates in a food processor, and blend to a thick paste (adding a little water if necessary).
Add almond meal, protein (if using), salt, vanilla and cacao powder and blend again until combined.
Add in whole almonds, zest and juice of the orange (reserving a tablespoon of zest for rolling).
Process until the mixture is coarsely ground and starts to come together.
Take a tablespoon of mixture in your hands and gently roll with your palms.
Place remaining zest in a shallow plate and quickly roll the balls in it before storing in a glass jar.
These will keep in a cool corner of your kitchen for up to a week.

The Fit Foodie, otherwise known as Sally O’Neil, is on a mission to prove that healthy and nutritious doesn’t have to be boring – and that even while staying in shape you can have your cake and eat it too. After losing 14 kilos from cutting out processed foods, she began to record her recipes online and the blog that soon followed became a hit. Sally is now the author of Chocolate Everyday [] and owner of a popular range of vegan and fructose-free DIY Protein Balls. She is also a ‘superfoods' columnist for a number of Australian health magazines.

Sally can be found sharing her delicious recipes, wellness tips and workouts at

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