By Gabriella Esposito

Portrait of woman with jersey smiling

I do love a post-workout treat that you can simply make ahead, pop into a Tupperware and store in the fridge. I mean, in an ideal world, I would have my protein shake ready daily but let’s be honest, it’s just not the same shaken as it is blended. So, until Nutribullet has created a portable blender, I’m sticking to the bite-size snacks!

These chocolate protein date balls pack 12g of protein per serving and around 18g of readily available carbs, making them a fantastic pre or post-workout treat. You can easily swap the whey protein for a vegan based protein and if you go with the latter then I would recommend Body By Wild’s vegan protein or Wazoogles.

You do need a food processor for this and that’s pretty much it. And don’t fret if you aren’t bothered to make them; simply purchase your stash at Sana Café.



180g dates, soaked for 15 minutes

80g almonds

70g almond butter

50g vanilla whey protein powder

30g cocoa powder

Pinch of sea salt

Desiccated coconut to roll in (optional)

A plate of chocolate protein balls covered in coconut


  1. Place the almonds into a food processor and blitz until roughly chopped.
  2. Drain the dates and either discard the syrupy water or keep aside.*
  3. Pop the dates into the food processor with the chopped almonds along with the rest of your ingredients.
  4. Blitz until your mixture forms a dough-like consistency then spoon into a bowl.
  5. Place the bowl into the fridge for 10-15 minutes to set then roll into 8 x 50g balls.
  6. Roll in desiccated coconut or leave plain.
  7. Store in an airtight container in the fridge and these will keep fresh for around 10 days.

*TIP: You can reduce your leftover date water on the stove to create a syrup. Simply cook on a medium to high heat until reduced by half then once cool, store in an airtight container. Alternatively, simply pop leftover liquid into a jar and add to your smoothies as a natural sweetener.

Gabriella Esposito
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