Cashew and Ginger Protein Balls
Protein balls are an amazing quick healthly snack. They are great for lunch boxes and for after sports. There are so many different combination, but with autumn upon us and the days getting colder, we thought warming ginger ones would be a great idea.
Ginger is a fabulous ingredient. It can be used to make tea, in curries and soups and goes great in desserts. Ginger boosts bloodflow (wonderful for hands and feet in the cooler weather), is great for digestion and wonderful with honey and tumeric for a sore throat.
- 250g dried apricots
- 150g (1 cup) raw, unsalted cashew nuts.
- 1 tbsp virgin coconut oil.
- 2 tbsp nut butter of your choice
- 1-2 tsp fresh root ginger, finely chopped, or ground ginger (if you love ginger makes it 2!)
- 1 tsp ground cinnamon
- 1 scoop protein powder.
- 1 tbsp cold water.
- Desiccated coconut – a good handful.
Place all ingredients, except the coconut into a food processor and blend until a thick mixture forms. The mixture should stick between your fingers. If it is too dry then add a small amount of water, or add more protein powder if too wet.
Roll the mixture into small balls, about 12.
Roll each protein ball in desiccated coconut to finish (if you don’t like cocnut, leave this out).
Leave them to chill in the fridge for 30 minutes and serve chilled. They can be stored in an airtight container for 3-4 days.