Intenso Protein Balls
Naturally high protein, easy to make, on the go protein ball made using Intenso and a mix of crunchy seeds.
Makes:
12 – 15 balls
Preparation time:
5 minutes
Refrigeration time:
20 minutes
Ingredients
You’ll need:
5 Dates, pitted and chopped
1 Tbsp Intenso
90g Rolled Oats
1 Tbsp Flax seed
30g Sunflower Seeds
30g Toasted Pumpkin Seeds
90ml Intenso Cream
2 Tbsp Cocoa Powder and extra for topping
1 Tsp Flaked Salt
For the Intenso Cream
150ml Intenso
1 Tbsp Cornflour
What to do:
For the Intenso Cream
Add the ingredients for the Arctic Cream into a small saucepan and put on a medium heat. Stir with a whisk and heat for 2 to 3 minutes until thickened to a double cream consistency. Allow to cool as it will thicken more once cooled.
For the Protein Balls
In a food processor , blitz the rolled oats until it forms a course flour.
Step 2
Add the rest of the ingredients, including Intenso Cream and excluding flaked salt. Blitz mixture until fully combined.
Step 3
Roll mixture into balls, around a ping pong ball size and pop in the fridge to firm up. Dust protein balls lightly with cocoa powder and flaked salt.
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