I recently made these Roasted Walnut and Maple Spiced Protein Balls after receiving a huge jar of seasonal walnuts from Walnuts Australia, with it happens, this recipe in tow. The texture and taste of these walnuts took me straight back to my childhood, where I recall sitting under a tree eating fresh walnuts that had fallen to the ground. Much like the humble tomato, it's quite hard to find the taste of childhood these days, but the freshness of these walnuts certainly did the trick.
These protein balls are absolutely delicious and roasting the walnuts adds much flavour. They are incredibly filling and sustaining, making them the perfect morning or afternoon tea snack.
Packed with the goodness of Aussie walnuts, oats, coconut, and dates, they are a nutritious treat that does us a lot of good. Walnuts are a powerhouse of nutrients, rich in healthy fats, antioxidants, and omega-3 fatty acids, which are beneficial for heart health and brain function.
Enjoy these gluten free, delightful bites straight from the fridge for the ultimate chewy texture and a boost of energy.
Note: As you're forming the mixture it might seem quite oily. This is the oils from the roasted walnuts which is perfectly fine and will give the protein balls a delicious texture when set.
2 1/2 cups Aussie walnuts
1 1/2 cups rolled oats
1/2 cup shredded or desiccated coconut
1/4 cup coconut flour
1/4 cup pure maple syrup
150g (roughly 10) pitted medjool dates OR 150g pitted packet cooking dates soaked in hot water for 10 minutes then drained
1 tbsp vanilla bean paste or extract
1 1/2 tsp ground cinnamon
1 tsp sea salt
Place the walnuts onto a paper-lined baking tray and bake at 170°C for 10-15 minutes, stirring the walnuts halfway through the baking time. Remove the walnuts from the oven and set aside to cool. In a food processor, add 1 1/2 cups of the roasted walnuts and blend until a paste forms.
Next, add the remaining walnuts, oats, coconut, dates, maple, cinnamon, and sea salt, and blend until combined and the mixture forms a smooth ball in the food processor.
Now add the coconut flour and blend until combined. Scoop and form the mixture into tablespoon-sized balls and place onto a paper-lined tray.
Place the tray of protein balls into the freezer for a couple of hours or overnight to set. Store the protein balls in the freezer or fridge in an airtight container. Enjoy them straight from the freezer or fridge for the ultimate chewy texture.
