Pick Your Protein Ball: Choc Superberry or Caramel Maca?

If you follow me on Snapchat, you may have seen that I partnered up with IsoWhey this week to create some protein ball recipes. The recipes were for an event held by Fernwood Fitness to promote their 'Lift the Nation' initiative, encouraging women to try out strength training.* I did a little demonstration showing the ladies how to make easy and tasty protein balls using the IsoWhey Wholefoods range, then we did a 45 minute weights session and refueled with the protein balls and a healthy lunch.

I was so happy that the protein balls went down well! I developed two recipes (details below):

  • a Choc Superberry Protein Ball, flavoured with raw cacao and açai, pomegranate and camu-camu powder; and
  • a Caramel Maca Protein Ball, flavoured with maca and mesquite powder.

The balls are gluten-free, dairy-free and vegan, so handy for people with food intolerances. For the protein hit, I used IsoWhey's pea and brown rice protein powder, which is sprouted to assist with digestion and works well in protein ball recipes. 

I like to have a protein ball in the car on my way home from training so that I get some protein in straight after my workout and don't end up starving by the time I get home (which often leads me to make unfortunate dinner decisions i.e. pantry grazing while still in my sweaty gear).

Choc Superberry Protein Balls

Gluten-free | Dairy-free | Vegan

Ingredients:

Preparation:

  1. Process the cacao nibs in a food processor until they turn into a powder. Tip the powder into a bowl (for coating later).
  2. Process all of the remaining dry ingredients in the food processor until you get fine crumbs. Add the coconut oil and rice malt syrup and process until the mixture starts to come together.
  3. Press the mixture into balls and coat in the cacao nib powder. Store in the fridge (or you can freeze them and defrost in the fridge).

Makes about 15 large balls.

Caramel Maca Protein Balls

Gluten-free | Dairy-free | Vegan

Ingredients: 

Preparation:

  1. Tip the extra desiccated coconut for coating into a bowl and set aside.
  2. Process all of the dry ingredients in a food processor until you get fine crumbs. Add the coconut oil and rice malt syrup and process until the mixture starts to come together.
  3. Press the mixture into balls and coat in the extra desiccated coconut. Store in the fridge (or you can freeze them and defrost in the fridge).

Makes about 15 large balls.

 

* From 20 - 26 June 2016, women can train at any Fernwood gym for free! They want to help educate women on the benefits of strength training, so you can pop in that week for a session and see if you like it (I love it).

P.S. If you want to see more of my daily life, check out my Snapchat: liliandikmans (I just got it last week)!