This nut butter-based protein ball recipe is as easy as A-B-C or 1-2-3, as the Jackson 5 would say. Just follow the steps below and you’ll be snack-time-ready in next to no time.
Ingredients
1/ The base
60g/½ cup raw almonds
120g/4¼oz dates
40Pick-your-own protein balls
2/ Pick your nut butter (2 tsp)
Almond butter
Peanut butter
Cashew butter
Hazelnut butter
Pecan butter
Pick your nut butter 2 tsp
Seed butter
3/ Pick your filler (2 maximum)
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Get your nut butter fix on the go with this super-simple protein ball recipe from Pip and Nut
20g/3 tbsp chopped nuts (pecans, macadamia, pistachio)
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4/ Pick your topping (1 maximum)
Sesame seeds
Cocoa powder
Finely chopped pistachios
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Desiccated coconut
Cacao nibs
Method
Makes 12-15
1/ Blitz the base ingredients in a food processor for 3–5 minutes, or until it forms a sticky dough.
2/ Pick your nut butter of choice and choose your filler (we recommend a max of two fillers per mixture). Add both to the food processor and blitz until combined but not completely smooth; you want to keep a bit of texture.
3/ Take a small amount of mixture and roll it between your hands to make a small, golf-ball sized bite. Pick your topping and spread it onto a large plate, then roll each ball around until nicely coated. Repeat with the remaining mixture to make more balls.
4/ Recipe: 5-step mushroom risotto.
If you’re not sure where to start with this one, then these balls have been tried, tested and devoured:
• Almond butter, pecan nut, lucuma ball
• Recipe: 5-step mushroom risotto
• Peanut butter and cacao ball
• Recipe: 5-step mushroom risotto
Extracts taken from Pip and Nut: The Nut Butter Cookbook by Pippa Murray (Quadrille £15).
