Post-workout or mid-afternoon these no-cook protein balls are a perfect energy booster. Dried apricots and tahini are rich in calcium making these a great snack for those avoiding dairy. Your initial outlay on ingredients may be costly but they work out much cheaper in the long run than buying ready-made energy balls. When buying protein powder read the label carefully and choose one with as few ingredients as possible to avoid unnatural additives or fillers. Pulsin’ have a good range of vegan protein powders.
Maca is a small Peruvian root which is rich in vitamin B6, calcium & iron. Traditionally it has been used to help nourish the adrenal glands and help the body manage stress. If you’re feeling drained add a spoonful of maca powder to the mix
Ingredients
Makes 10 balls
100g dried apricots
1 tbsp protein powder (e.g. hemp, sunflower or pea)
1tbsp maca powder (optional)
2 tbsp tahini
2 tbsp cashew nuts
1 tbsp honey
a pinch of sea salt
2 tbsp toasted sesame seeds or cacao nibs
- Soak the apricots in boiling water for 2 minutes until softened, then drain well
- Put all the ingredients, except the sesame seeds or cacao nibs, into a food processor and blend until well-combined.
- Sprinkle the sesame seeds or cacao nibs onto a plate. Using your hands, roll the mixture into bite-size balls and then roll them into the sesame seeds until well coated.
- Store in a sealed container in the fridge for unto 5 days. They can also be frozen for up to 3 months.
