These four ingredient protein balls are my go to snack during the week. They are small enough that I can carry in my bag , and eat without making a mess.
They are gluten free, adaptable to most diets, and can be bulked up with oats and chia seeds. Unlike my Five Ingredient Protein Balls, these have a smooth inner texture. These protein balls are date based, so if you are after something nuttier I’d suggest trying my Peanut Butter Bliss Balls.
You don’t need fancy equipment for this, in fact a simple chopper will do the job. However because wanted a smoother texture I opted for my Nutribullet. It made the whole process so much quicker and I love the smooth consistency it can give, it is a great contrast to the texture if the shredded coconut. I like to roll mine in coconut, but every now and then I switch it up and roll it in ground almonds, juts for a change and a smoother texture. Ideally you want to use Medjool dates as they have more moisture and a sweeter flavour in my opinion, but if you cant find any, you can just use normal dates.
Leaving them in the fridge to set juts makes them easier to pack away for me, however you don’t have to do this unless your kitchen gets very hot, like mine does.
You can store this in an airtight container for up to 3 days, unless you add more things to them, in which case do keep in mind their shelf life.
These protein balls make for lovely treats and I have even added them to gift bags for friends. I love feeding people, but I am also aware that not everyone wants a gift bag filled with calories and processed sugars.
Tips and Tricks:
This recipe yields 13 balls, I like make mine the same size using a scale and weigh each one at 11 grams.
When rolling them, it’s easier if you slightly dampen your palms with water. This will ensure your hands don’t get overly messy.
To minimise cleanup, I like to roll mine and then leave them in the coconut dish, rolling them all at the end before putting them in the fridge using the same dish.
Four Ingredients Protein Balls
- 200 g Dates Pitted
- 2 tbsp Ground Almonds
- 1 tbsp Cocoa Powder
- 2-3 tbsp Shredded Coconut
- Chop the dates and add them to a food processor or nutribullet
- Add in the almond and coco powder and blitz until you have a smooth paste
- With wet palms, roll the paste into balls and roll each ball into the coconut
- Leave in the fridge to set for 10 minutes before packing away or serving