Protein balls

Protein balls
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Protein balls

Pots 1 | Serves 20 adults | 15 grams | 290 KJ (per serve) | dehydrator not required
* If using cup measurements, the weight for 1 cup of almond meal is around 110 grams so use just under 1 cup. These protein balls are pretty tasty, however they need care when packing as they are a little squishy. Consider taking them in a small container or packing them in the top of the rucksack so they will not get squashed, or Cryovac them. Then you do not have to be so careful with them, but when you open them some moisture would have been squeezed out and onto the surface of the balls. They will feel a bit moist to touch. The grams and kj are written down for one ball.

1) In a food processor add the almond meal, brown sugar, protein isolate, cacao nibs, cinnamon and amaranth.
2) Pulse for about 30 seconds.
3) Chop dates and add them to the food processor.
4) Add the vanilla essence to the food processor and pulse for about 30 seconds.
5) Add the glucose syrup and pulse for 20 seconds, add the water and pulse again for about 20 seconds.
6) Scoop out about 1 heaped Tbsp of the mix and work together in your hands to bring the mix together.
7) Roll the balls in coconut then place them in the fridge until set (about 30 mins).
8) Eat as a snack on the run.

This recipe is from the awesome Xtreme Gourmet book. You will find many more recipes and really helpful information on nutrition for your adventures. https://xtremegourmet.com/