Intenso  Protein Balls

Naturally high protein, easy to make, on the go protein ball made using Intenso and a mix of crunchy seeds.


12 – 15 balls

Preparation time:

5 minutes

Refrigeration time:

20 minutes


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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