Protein Balls

Whether you feed your muscles with a protein ball, nut bar, Greek yogurt, or a meal including lean protein like chicken or fish, or plant based options like quinoa, tofu or peas, combining carbs and protein 1-2 hours before your workout can help you feel fuelled and reduce muscle soreness.

Rice cakes with peanut or almond butter are a great and simple pre-workout snack, as are these delicious bites of heaven in the form of protein balls. 

Did you know many store-bought protein balls are filled with added and refined sugars? This home made version is a great way to know what's going into your food, and they store really well in the freezer so you can make a big batch ahead of time and take one or two out the night before you need them.

Almond, Date and Coconut Protein Balls

Makes approx. 15 balls 




  • 200g almonds
  • 200g dates, roughly chopped (I use deglet nour dates as they're a little cheaper than medjool)
  • 100g desiccated coconut
  • Pinch salt
  • Bowl of water (filtered if poss)


  1. Process the almonds in a food processor until you have a large chunky mix
  2. Add roughly chopped dates to the food processor and process until mixed well with the nuts
  3. In a bowl combine the almonds, dates, coconut, salt and mix
  4. Rub a little water over the palm of each hand (this helps keep the mix together), then scoop a small handful of the mix into one hand, using the other to mould the mix into a tight ball. The chunkier your mix the more pressure you'll have to use, but I find it's worth the extra effort as I don't think the balls are as tasty when the mix is too finely ground.
  5. Repeat until you've used up all the mix, trying not to eat too many as you go. The crumbs at the end are of course yours for the taking!
  6. Pop them in a sealed container in the fridge until ready to eat 

Enjoy x