I’m finally back in London after almost two fabulous months in India (as well as a week in Dubai where I was speaking at the Emirates Literature Festival). I’m definitely missing the heat in India, but it also feels great to be hitting the gym again (especially after the longest ever break, having broken a bone in my foot in December), going to my favourite yoga classes, meeting friends and being with family. Easter weekend has been spent just like that – family, spin classes and yoga – perfect for my first weekend back. This morning, with an hour to spare before heading to my spin class at Tribeca studios in Ealing (a recent discovery – and it’s brilliant!) I decided to make quick protein balls which turned out to be absolutely delicious – I’ve already had two of these today. I realise I’m posting this chocolate recipe on the last day of Easter – but hey! 🙂 Enjoy x
For the balls
1 tablespoon peanut butter
1 tablespoon tahini
1 teaspoon cacao powder
1 tablespoon flax seeds, whole or ground
1 teaspoon oats
1 date, chopped
1 teaspoon vanilla or chocolate protein powder (I love the vegan protein blend from Her Free Soul)
Dark chocolate for dipping
a handful of any dark chocolate to melt
1/4 teaspoon cardamom powder
Stir together the ingredients for the balls in a pan on a low heat and stir until the date seems like it’s melted into the mixture. If not using a sweetened protein powder, you might need to add one more date to make it sweeter, although the dark chocolate topping will also add sweetness.
Place the dark chocolate pieces with half a teaspoon of coconut oil and cardamom in a small bowl and immerse this in a pan of boiling water so that the chocolate melts. Roll the warm ball mixture into small balls, then dip into the chocolate and place on a plate. Leave in the fridge to cool.