There is something about a fudgy, sweet, and satisfying protein ball that just hits the spot when you're feeling snacky. These recipes are easy to make and even easier to eat 👀

Biscoff protein balls

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A post shared by MACROMAZ • Food | Fitness ✨ (@macro.maz)

Love some cookie butter? Try these delectable Biscoff flavoured protein balls!

Ingredients

• 60g crunchy Biscoff spread
• 80ml light coconut milk
• 25g honey
• 70g protein creamy oats
• 40g Macro Mike almond protein vanilla buttercream 
• 40g almond flour
• 25g desiccated coconut

Recipe

1. Melt biscoff spread in the microwave
2. Add melted biscoff to a large bowl followed by coconut milk and honey
3. Mix to combine
4. Add oats, protein powder and almond flour to the bowl and mix again
5. Roll into 12 evenly sized balls
6. Roll each ball into coconut
7. Enjoy!

Cookies and Cream Truffles 

Liv whipped up these bite size cookies and cream protein truffles and they are a MUST try 🤤 Just look at that white choc drizzle!

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Ingredients (for the truffles)

• 1 cup pitted medjool dates
• 1/2 cup raw almond
• 1/2 cup rolled oats
• 3 heaped tbsp Naked Harvest cookies and cream thrive protein
• 2 tbsp coconut oil
• 1/4 cup oat milk

Topping ingredients

• ½ cup white chocolate
• 2 oreos, crushed

Recipe:

1. Throw all truffle ingredients into a food processor or high speed blender & blitz until a sticky mixture is formed. If not sticky enough, add in a dash more of milk or oil.
2. Roll into balls
3. Melt white choc and dollop over top of each truffle.
4. Top with crushed Oreos and set in the fridge for 10 minutes.
5. Keeps in the fridge for up to a week!

Salted Caramel Protein Balls 

Scarlett has done it again with these salted caramel balls - we KNOW these won't last long in your house 🤤

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A post shared by SCARLETT🌟Final year Nutrition (@scarlactive)

Ingredients

• 20 dates, pitted & soaked
• 140g salted caramel Macro Mike protein powder
• 60g oats
• 30g coconut + 20g to coat
• 4 scoops adrenal switch in salted caramel 

Recipe

1. Blend your soaked dates until you get a smooth texture. You can use a food processor but a hand mixer is preferred
2. Add all the other ingredients and blend until they’re coarsely combined.
3. Wet your hands to prevent the mixture from sticking and roll into balls.
4. Then coat in the 29g of coconut. Repeat until all the mixture is gone.
5. Enjoy! Store in fridge for up to a week

Which recipe are you going to try next?