Beware these little balls are about 220 calories each, but will give you the needed energy when out for a big bike ride or hike. You can reduce the calories and protein by leaving out the protein powder.

Allow 2 hours to make.

Ingredients

300g walnuts or cashews, lightly toasted
300g almonds, lightly toasted
6 tbsp sunflower seeds and pepitas
500g dates, pitted
300g soft dried apricots or figs,
300g prunes, pitted
6 tbsp peanut butter unsalted
3 scoop natural protein powder
6 tbsp raw cacao powder
3 tbsp ground cinnamon
100g desiccated coconut for coating

Instructions

Combine the walnuts and almonds in a food processor and whiz until rough crumbs, remove.
Chop dates, apricots and prunes. I tend to rough chop for the first round and then chop finer the second time round.
Combine the cacao, cinnamon and protein powder in a bowl.
In a large bowl combine the fruits, nuts, peanut butter and combined powders. Add more peanut butter to help the process if required.
Add the seeds into the mix.
Divide into golf ball-sized portions (50g), compress and roll into balls between your palms. It will be crumbly but will compress with hand pressure. I weigh each ball as I go, this way I know the nutritional content.
Roll and press in coconut, and store in an airtight container in the fridge for up to two weeks.

Storage

Freezing makes them deliciously firm and chewy. Freeze 2-3 in a zip-lock snack bag ready to grab for the big day of adventure.

Notes

Makes 40 to 45 balls at approx. 50g

220 calories, 8g protein, 19g carbs, 11g sodium per ball*

*Nutritional value will be affected with brand and type of protein powder used, this is based on a 93% iso whey protein powder.