Maca and wheatgrass protein balls


I served these balls at an event I was cooking for at the lovely Brixton sustainable fashion boutique The Keep last week and they went in ten minutes. And while I was testing the recipe, adapted from some chocolate almond bars on Oh She Glows, I made a batch for our fridge the week before, and had to hide the last one from Ben so he couldn’t rob me of the last bite of my hard work.

As a Bounce ball addict with a massive hole in my pocket as a result, these are my new favourite thing to roll together, and I think they will be yours too. They are completely plant-based and this is the first time I have ventured into the world of protein powders in my cooking. I feel like a body builder.

Hemp protein is dense and nutritious, a rich dark green and relatively neutral in taste, making it the perfect bulky base on which to build super balls of green goodness. The crispy rice adds some bite, while the malty adaptagenic maca balances the vitamin-packed wheatgrass and adds some extra energy. Grab one of these before you leave the house and you’ll be able to go anywhere. Even the gym.

Makes about 15 balls


1/2 cup cashew butter

1 tsp maca (plus a little for sprinkling)

1 tsp wheatgrass

1 1/2 cups gluten free oats

1/2 cup puffed brown rice (I like Kallo)

1/2 cup hemp protein 1/3 cup maple syrup or liquid sweetener of your choice

1/2 tsp vanilla extract / 1/4 of a vanilla pod, crushed

A pinch of sea salt

First mix all the dry ingredients and then slowly stir in the nut butter, maple and vanilla. Depending on the texture of your syrup and oats, you may need to add a little more of one or the other to achieve a cookie dough-like mixture that you can roll into balls. When you’re done, sprinkle them with some extra maca, put them in the fridge and serve cold. I have only ever known these to hang around two days and I would imagine that is when they’re at their best, but they will probably be ok for three if you store them well.

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