Coconut & Macadamia Protein Balls

Mercedes Aspland
By Mercedes Aspland / March 31, 2014

 

I hope that everyone had a lovely Mother’s Day yesterday I certainly did, even though I am not a mum and it was me that had to do the running around. It was great to see my brother and his wife and I had great fun making vegan Rye and Wholemeal Hot Cross Buns (recipe coming soon). I also got a chance to make vegan Yorkshire puddings to go with our roast dinner.

I am not going to lie it got a bit tiring, I think partly because of the clocks changing the night before but it was busy and fun. Plus we had an exciting Grand Prix to watch, lovely to see Lewis winning again and or course any day is always made better when Tottenham lose!

I posted on Saturday about my Vegan Baked Lemon Cheesecake and that was a massive success and a great end to the meal yesterday. I never thought I would be able to make such a creamy dessert without using dairy but it worked and everyone thought it was really tasty.

Now on to today’s recipe, I actually made these a few days ago so I would have them when I went to Be:Fit London and as I got 20 out of the batch I still have a few in the fridge to keep me going for the next week or so as they will keep for a while.

They are a really simple snack but as they are high in protein, vitamins, minerals and other great bits they are perfect to eat between meals. I have kept them small to keep their GL low as well as the calorie content low, plus they only take about 15 minutes to make and so will not have you slaving away forever in the kitchen.

About the author

Mercedes Aspland

Mercedes is a Yoga Sports Coach with experiences working with athletes from many disciplines and experience levels. She is keen to spread the word of how valuable yoga is to sport. With additional qualifications in nutrition she also shares a number of recipes and nutritional advice to keep you fuelled while training.

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