IsoWhey Protein Balls two ways…Choc Superberry & Caramel Maca

Choc Superberry and Caramel Maca Protein Balls
Choc Superberry and Caramel Maca Protein Balls

This week, I partnered up with IsoWhey 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!

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

Makes 15

Ingredients

  • 2 cups raw cashew nuts
  • 1 1/2 cups unsweetened desiccated coconut
  • 1/4 cup IsoWhey Organic Pea + Brown Rice Protein
  • 1/4 cup IsoWhey Organic Cacao Powder
  • 1 x 20ml tablespoon IsoWhey Organic A├žai, Pomegranate + Wildcrafted Camu-Camu Powder
  • Pinch of fine sea salt
  • 2 x 20ml tablespoons IsoWhey Organic Cold Pressed Virgin Coconut Oil
  • 1/3 cup rice malt syrup (or honey)
  • 2 x 20ml tablespoons raw cacao nibs (for coating)

Method

  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).

Notes:

I use an Australian 20ml tablespoon. 1 x 20ml tablespoon = 4 teaspoons.

Inside a Choc Superberry Protein Ball
Inside a Choc Superberry Protein Ball

Caramel Maca Protein Balls

Makes 15

Ingredients

  • 2 cups raw cashew nuts
  • 1 1/2 cups unsweetened desiccated coconut
  • 1/4 cup IsoWhey Organic Pea + Brown Rice Protein
  • 2 x 20ml tablespoons IsoWhey Organic Maca, Cacao + Mesquite Powder
  • Pinch of fine sea salt
  • 2 x 20ml tablespoons IsoWhey Organic Cold Pressed Virgin Coconut Oil
  • 1/3 cup rice malt syrup (or honey)
  • 2 x 20ml tablespoons unsweetened desiccated coconut (for coating)

Method

  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).

Notes:

I use an Australian 20ml tablespoon. 1 x 20ml tablespoon = 4 teaspoons.

You might also like my Mesquite & Cacao Protein Balls.

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