Recipe

Chocolate, Coffee & Walnut Protein Balls

Serves 12

Chocolate, Coffee & Walnut Protein Balls

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.

Print / PDF

Method

  • Step 1Blitz chocolate in food processor for about 30 seconds to break up the buttons slightly
  • Step 2Meanwhile stir your hot coffee in to the cocoa powder
  • Step 3Add 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
  • Step 4Using your hands divide the mixture into 12 balls and roll in your fingers
  • Step 5Press 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.

Ingredients

  • 75g 63% Cocoa Runners Madagascan Cooking Chocolate
  • 1tbsp cocoa powder
  • 150g Medjool dates (if using dried dates, soak for 5 mins before squeezing out well the excess water)
  • 50g oats 50g walnuts [optional 12 walnut halves]
  • 2 tbsp (30ml) strong espresso
  • ¼ tsp sea salt