No… they aren’t rum balls. They are super simple protein balls!


I saw this recipe not long ago on an online news publication that I now cannot recall. I took a photo of it at the time so I could remind myself that I needed to re-order some attachments for my food processor that I suspect accidentally went down the bin while cleaning a few months ago. At this point I refuse to believe it was I that discarded said attachments along with the onions, so lets just place the blame on my husband or Mum, shall we?

Which brings me to the fact that you absolutely need a food processor for this recipe. And if you don’t have one, get one! (Ok, don’t just get one for the recipe, but just get one. They are the best.)

Now, don’t be fooled by the picture. My husband said when he opened the fridge he spotted these coconut coated, chocolatey looking balls of heaven and immediately wondered what terrible evil his wife was up to that day. (He equally loves and hates my baking for the same reasons we all do I suspect)

So, on to the recipe! I have tweaked it a bit to my taste so that’s what you will see reflected below. And while the recipe doesn’t call for it, I bought the nuts raw and toasted them all together gently in a cast iron pan. It gave them a lovely smokey toasty aroma.

Protein Balls

100g chopped walnuts or cashews, lightly toasted

100g almonds, lightly toasted

3 tbsp linseeds and 3 tbsp sunflower seeds

170g medjool dates, pitted and chopped

100g soft dried apricots or figs (I used figs)

100g prunes, pitted and chopped

1 heaped tbsp tahini or peanut butter (I used light peanut butter)

2 tbsp raw cacao powder of cocoa powder (I was naughty and used cocoa powder)

1 tbsp ground cinnamon

2 tbsp honey (I used 3 tbsp as we luurve honey in this house)

100g desiccated coconut for coating


1. Combine the walnuts, almonds and seeds in a food processor and whiz until fine crumbs. Add the dates, figs, and prunes and whiz until smooth. Add the peanut butter, cocoa, cinnamon, honey and a nice pinch of sea salt flakes and whiz until the mixture starts to form a ball.

2. Divide into golf ball sized portions and roll into balls between lightly wet palms. Roll balls in coconut and store in an airtight container in the fridge for up to two weeks.

The result

These are a real superfood and tasty type of snack that you can keep in the fridge for an immediate hunger buster which isn’t all that bad for you. They taste amazing (the toasted nuts really shine in this little ball) and the consistency is chewy and perfect.

My tips

- Make sure they are refrigerated for a little while so they are cold and chewy when you devour them- they will taste better.

- Use sea salt flakes and not standard salt for that little kick of saltiness amongst the sweetness of the fruit and honey.

- Toast your own nuts so it adds an extra dimension of flavour to your balls.

- Enjoy with a cup of tea of coffee (or even with a glass of red wine, as we did last night)

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