Totally Organic and Vegan (Raw and Vegetarian, too), these protein balls are the best I have ever made. I added a couple of Soft Dried Figs because the mushroom powder tends to have a little bitter aftertaste and there is nothing better than a touch of sweetness from time to time. If you like your chocolate very dark, then you will enjoy the recipe without the figs.
Packed with protein and essential fatty acids, and fibre, this little delights will make you feel fuller for longer. Don’t underestimate the tiny size. They are full of pure goodness.
Recipe (6-8 balls)
100 ml warm water
50 g Chia Seeds
50 g Flax/Linseeds
4 Tbsp Raw Vegan Protein Powder
2 Tbsp Raw Cocoa Powder
2 Tbsp Raw (unprocessed) Cordyceps powder
2 Tbsp Coconut Oil (or Coconut Butter)
1 Tbsp Maca
2 Soft Dried Figs (optional)
1 Dark Chocolate Bar (optional)
1. Pour water over the seeds and coconut oil. Mix well.
2. Let to rest for 20 minutes until all water has been absorbed.
3. Add the dried ingredients and chopped figs in small pieces (Brunoise).
Mix well with a silicon spatula until all ingredients are combined and reach a dough-like consistency.
4. Shape into small balls and place on a parchment/greaseproof sheet.
5. Using a plate or small oven tray, sprinkle the cocoa powder, and using a peeler, make shavings from a dark chocolate bar. Roll the balls using gloves (can be quite messy, especially if you have warm hands) and delicately place them on the chocolate. Shake the tray or roll them around using your fingers.
6. Shake the excess of cocoa powder by gently rolling each in the palm of your hand.
7. Place the protein balls in an airtight container and leave to set in fridge (for about 20 minutes), or if you cannot wait, just have one, as a treat.
You deserve it!
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Olivier is a Michelin trained chef, a registered Naturopath and Nutritional Therapist, embracing fully his passion for good food and healthy eating.