Protein Balls with Lemon and Coconut

I almost always have these protein balls stored in my fridge. I usually make a whole bunch of them and they easily last in the fridge for a week. They are perfect for those moments when you pass the fridge and you just can’t stop yourself from grabbing a piece of chocolate.

It’s always best to do meal prep in advance so you know how to plan. There are two main advantages: First, it saves you money and, second, it ensures that you are conscious about your meals.

This recipe uses coconut flavored vegan protein from MGC Nutraceuticals.
Vegan protein is the best choice for me, since whey protein sometimes gives me a bad feeling.  

Ingredients for 20 protein balls:

• 120 g of dates
• 150 g cashews
• the juice of one lemon
• one packet of MGC Nutraceuticals protein powder
• one teaspoon of powdered cinnamon
• one tablespoon of peanut butter
• a pinch of salt
• water as needed
• coconut flour for dusting

Procedure:

1. Chop the dates up into small chunks. If they are too dry, soak them in warm water for 20 minutes ahead of time.
2. Put your dates, lemon juice, and a tiny bit of water into your mixer. Mix until you have a fairly liquid mix, ensuring that your dates are well and evenly mixed.
3. Then add your cashews, protein powder, cinnamon, and juice.
4. Mix well, usually this takes at least 5 minutes.
5. Remove the mixture and leave it in the fridge to cool briefly so they are easier to form into balls.
6. Make a ball in your palm and dust it with coconut flour at the end.
7. Leave your protein balls in the fridge for about an hour or two until all the ingredients settle together. 
8. Keep them stored in the fridge until you’re hungry.

Tips

Superfoods can be easily added to your protein balls, like maca root, guarana, or even collagen.
You can also use Brazil nuts instead of cashews for a slightly different, more savory taste.
This recipe can also of course be frozen for long-term storage.
Want even more protein? Use hemp seeds instead of coconut flour at the end.