Chocolate, Coffee & Walnut Protein Balls

Makes 12

Our Chocolate, Coffee & Walnut Protein Balls are just the thing to have on hand for those moments when you need a quick refuel. High in protein and fibre, this recipe was written by the wonderfully talented Sarah Fassnidge, who also took the photos you see here.

Our 63% cacao couverture is the perfect cooking chocolate for these coffee and walnut protein balls. Cacao from Madagascar naturally has a bright flavour profile that provides the perfect foil to the earthy intensity of the coffee.


  • 50g oats 50g walnuts [optional 12 walnut halves]
  • 2 tbsp (30ml) strong espresso
  • ¼ tsp sea salt


  1. Blitz chocolate in food processor for about 30 seconds to break up the buttons slightly
  2. Meanwhile stir your hot coffee in to the cocoa powder
  3. Add in the dates, oats, walnuts, coffee and cocoa mix and salt to the food processor and blitz until it comes together to form a sticky dough
  4. Using your hands divide the mixture into 12 balls and roll in your fingers
  5. Press a walnut half into the top of each ball if using

To store, keep in a sealed container in the fridge. Ideally remove from the fridge about 30 mins before eating to bring up to room temperature. These will keep in the fridge for up to a week. To freeze, wrap them well and freeze immediately after making. They will keep in the freezer for up to a month. To defrost, remove from the freezer and allow to thaw in the fridge.

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