Coffee and Walnut Protein Balls: Made With Whey

Coffee and walnut whey protein balls ready for eating or storing.

5 from 1 vote

Coffee and Walnut Protein Balls: Made With Whey

Energy rich, nutrient dense and deeply satisfying, these coffee and walnut protein balls are quick and easy to make. With a pronounced coffee flavour and plenty of nutty depth, they're only lightly sweet with an almost savoury edge - ideal for a post workout pick-me-up. Made with whey protein for an extra boost, they're as nourishing as they are delicious.

Prep Time15

Cook Time0

Total Time15

Course: Snack

Cuisine: British

Keyword: coffee, energy bites, quick, walnuts, whey

Servings: pieces

Calories: 55kcal

Author: Choclette @ Tin and Thyme

Ingredients

80 g walnuts
100 g rolled oats (porridge oats) or jumbo oats
50 g whey powder I use Naked Nutrition Whey Protein Powder
1 pinch fine sea or rock salt
3 tsp instant coffee powder decaffeinated if preferred
4 tbsp warm water
2 tbsp walnut butter or almond butter
2 tbsp runny honey the richer the better

Metric - US Customary

Instructions

Pulse the walnuts and oats together in a food processor until you get a coarse flour-like texture.
80 g walnuts, 100 g rolled oats (porridge oats)
Add the salt and whey powder and pulse again to combine.
50 g whey powder, 1 pinch fine sea or rock salt
Dissolve the coffee in the water, then add to the walnut mixture along with the nut butter and honey.
3 tsp instant coffee powder, 4 tbsp warm water, 2 tbsp walnut butter, 2 tbsp runny honey
Pulse again until combined. If it's still too dry add a little more water, but be careful, this shouldn't be a wet mixture. It's ready when you can squeeze a spoonful together in your hands and it doesn't fall apart.
Gather up a heaped teaspoonful of the mix and squeeze it until it clumps together. Then, using the palms of your hands, roll it into a ball.
Repeat the process until you have no mixture left.
If not eating straight away, place the balls in an airtight container to stop them drying out and store in a cool place. They should keep for a couple of weeks.

Notes

For longer term storage you can freeze the protein balls for up to three months. Place them on an open tray and once frozen transfer to an appropriate bag or container. Unless you want to eat them frozen, remove from the freezer at least half an hour before consuming.

You’ll find additional tips and info about this recipe in the main body of the post.

Please note: calories and other nutritional information are per serving. They’re approximate and will depend on serving size and exact ingredients used. Please refer to my nutrition disclaimer for further information.

Nutrition