Easter Protein Balls

Easter Protein Balls

These hot cross bun flavoured Easter balls are a great healthy alternative to traditional bread buns.

Makes 14 balls

Calories per ball: 107

Prep time: 10 minutes + 1 hour to set

Cooking time: Nil


  • 100 g almond flour
  • 100 g desiccated coconut
  • 100 g The Fast 800 Vanilla Shake
  • 10 g chia seeds
  • ½ tsp cinnamon
  • ¼ tsp nutmeg
  • 1 tbsp coconut oil, melted
  • 1 orange, zest and juice
  • 1 tbsp smooth peanut butter
  • 3 Medjool dates, chopped
  • ½ tsp vanilla extract
  • 15 g tahini paste


  1. Place all ingredients into a food processor and pulse on high until well combined.
  2. Using hands, shape mixture into 14 even balls.
  3. Place balls in an airtight container and refrigerate for at least 1 hour before serving.

Leftover tip: Left over portions can be stored in the refrigerator for up to 7 days, or in the freezer for up to 3 months.

An optional extra: Make Easter crosses on the protein balls by mixing together 25 g of The Fast 800 Vanilla shake powder with enough melted coconut oil to make a pourable consistency. Use a teaspoon to carefully draw crosses over each ball.

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