HOW IT STARTED

My Story

Hello my name is Sass. I was diagnosed with Coeliac disease over 15 years ago. Back then, options were limited and I really struggled with my change to eating gluten free and finding alternatives for baked goods. 

 

I have always loved being in the kitchen so it was only natural that over the years I have sought out ingredients and ways to create delicious gluten free food. I am often told that you cannot tell my gluten free baking apart from "the normal..." so I dare you to give it go. 

Mid 2020, I was asked by my favourite gluten free flour company if I would become one of their at home test bakers. This involves confirming recipes where their flours are used. Of course I said yes! So you will see that I often reference FG Roberts in my baking. I use FG Roberts flours exclusively now because the results are consistent. 

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Chocolate Almond Protein Balls

I thought I’d better make good on my self care promises and pack myself portion controlled treats for days I’m in the office. What normally happens, is I don’t pack much in my bag at all, then when I arrive home I am STARVING. This results in my overeating at dinner time AND snacking while I cook.

These little protein packed balls are quite easy and fun to make. Even better, one ball is quite satisfying and is less than 75 calories!


I used a chocolate flavoured whey protein powder from Mirrabooka Protein for my protein balls. Mirrabooka is a premium quality, 100% Australian grass fed whey protein that's naturally sweetened. Plus they are an Aussie owned company! Check them out.


You can use any brand or flavour of protein powder. Just be mindful the calories and results may vary slightly with different protein powders used.

Jump to recipe

Recipe

Chocolate Almond Protein Balls

Makes approximately 30 balls / 15 grams in size


Ingredients

225 grams raw almonds

225 grams pitted dates

50 grams water

20 grams dutch cocoa

75 grams whey protein powder (I used chocolate flavoured Mirrabooka Whey Protein)

1 tablespoon raw honey


Thermomix Directions

  1. Weigh the raw almonds into the thermomix bowl

  2. Blitz 10 seconds, speed 9 with the measuring cup on

Note: it is LOUD so cover your ears

  1. Scrape the sides, and blitz 10 seconds, speed 8, MC on

  2. Weigh in the pitted dates and water, then blitz 10 seconds speed 8 with the measuring cup on

  3. Add the protein powder, cocoa and honey, then blitz 10 seconds speed 8 with the measuring cup on

  4. Scrape the bowl and repeat the last step

  5. Roll tablespoon sized balls (approximately 15 grams)

  6. Seal in an airtight container and store in the fridge

Food Processor Directions

  1. Add the raw almonds into the food processor bowl

  2. Pulse until the almonds resemble soft breadcrumbs

  3. Scrape the sides and pulse again if necessary

  4. Add the pitted dates and water, then pulse until combined

  5. Add the protein powder, cocoa and honey, then pulse until combined

  6. Scrape the bowl and repeat the last step

  7. Roll into tablespoon sized balls (approximately 15 grams)

  8. Seal in an airtight container and store in the fridge



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