If you ever find yourself reaching for sugary snacks mid-morning or afternoon then why not try these pecan, cacao and ginger protein balls as a healthy alternative? They are the perfect way to get your guilt-free sweet fix, whilst also packing in plenty of protein, antioxidants, and vital nutrients.
The raw ingredients in these balls are all high in protein, which is necessary for building and repairing muscles, tissues, and skin. Proteins are also the building blocks for our hormones, so vital for ensuring good female health.
Pecans are a natural source of vitamins, minerals and antioxidants, helping to reduce inflammation and boost immunity; the oleic acid (a fatty acid) found in these nuts also reduces the risk of some types of cancers such as breast and colon cancer. The dates are loaded with sticky sweetness, and contain iron and B vitamins which are good for increasing energy levels and brain function, as well as potassium, copper, and magnesium which all benefit bone health. Coconut oil is a healthier alternative to butter or other cooking fats, as it is full of good cholesterols, so fantastic when eaten in moderation.
Chia seeds are high in protein and antioxidants, and the ginger is also well-known for its anti-inflammatory properties. Raw cacao brings the rich chocolate flavour to this recipe without any of the added sugar, and the desiccated coconut will sweep you away to tropical shores and add a satisfying crunch to top off your protein-packed snack!
Makes 15-20 balls
125g pecans (or any other raw, unsalted nuts you have in the cupboard)
200g pitted dates
2 tbsp cacao powder (we recommend KIKI Health’s Organic Cacao Powder)
2 tbsp almond butter (or any nut butter of your choice)
1 tbsp coconut oil
1 tbsp chia seeds
1tbsp ground ginger or 2cm cube fresh ginger, finely grated
100g desiccated coconut
Place your raw nuts in a food processor and blend until the nuts are in small chunks (around 10 seconds).
Add the dates, cacao powder, nut butter, coconut oil, chia seeds, ginger and 1tbsp of cold water and blend until everything is well-combined and sticky.
Turn off your blender and scoop around 1 tbsp of your mix into your hand and roll into a ball shape approximately 3cm in diameter. Repeat this step until you’ve used your whole mix, making between 15-20 balls.
Put your desiccated coconut on a large plate and one by one roll your balls around the plate until they have a light coating of coconut.
Place the balls onto a fresh plate and pop in the freezer for 1 hour to set. Once set, balls can be stored in an airtight container in the fridge for up to 2 weeks.