ORANGE SPICE PROTEIN BALLS

Makes about 10 balls

Ingredients

• 1 cup pumpkin seeds

• 3 tablespoons sunbutter (sunflower seed butter) or a nut butter of your choice

• 3 tablespoons melted coconut oil

• 1 cup shredded coconut

• 1 tablespoon vanilla extract

• 1 tablespoon cinnamon

• ½ tablespoon nutmeg

• 1 tablespoon orange zest

• 8 pitted Medjool dates (soak for about 30 min if hard)

Method:

Add pumpkin seeds, sunbutter, coconut oil, shredded coconut, vanilla, cinnamon, nutmeg, and orange zest to a large bowl. Next, add your dates to a high-speed blender or food processor until it turns into a paste. Add the date paste to the large bowl and mix well with clean, bare hands. Roll the mixture into individual balls (about 10) and place into an airtight container. Store in the refrigerator for at least one hour before serving.

CHERRY VANILLA PROTEIN BALLS

Makes about 10 balls

Ingredients:

• 1 cup sunflower seeds

• ½ cup dried cherries

• 3 tablespoons sunbutter or nut butter of your choice

• 3 tablespoons melted coconut oil

• 1 cup shredded coconut

• 1 tablespoon vanilla extract

• 1 tablespoon ginger powder

• 1 tablespoon cinnamon

• 8 pitted Medjool dates (soak for about 30 min if hard)

Method:

Add sunflower seed, dried cherries, sunbutter, melted coconut oil, shredded coconut, vanilla, ginger, and cinnamon to a large bowl. Blend the dates in a high-speed blender or food processor until it turns into a paste. Then add the date paste to the bowl with the remaining ingredients. Mix well using clean, dry hands. Roll the mixture into individual balls (about 10) and place into an airtight container. Store in the refrigerator for at least one hour before serving.

LEMON SESAME CACAO PROTEIN BALLS

Makes about 10 balls

• 1 cup sunflower seeds

• 1 scoop vanilla protein powder

• ½ cup raw cacao nibs

• 3 tablespoons sunbutter or nut butter of your choice

• 3 tablespoons melted coconut oil

• 1 cup sesame seeds

• 1 tablespoon lemon zest

• 8 pitted Medjool dates (soak for about 30 min if hard)

• ⅓ cup shredded coconut (for coating)

Method:

Add sunflower seed, protein powder, cacao, sunbutter, coconut oil, sesame seeds, and lemon zest to a large bowl. Blend the dates in a high-speed blender or food processor until it turns into a paste. Then add the date paste to the bowl with the remaining ingredients. Mix well using clean, dry hands. Roll the mixture into individual balls (about 10). Roll each individual ball into the shredded coconut until it is coated all over, then place into an airtight container. Store in the refrigerator for at least one hour before serving.

CINNAMON RAISIN PROTEIN BALLS

Makes about 15 balls

Ingredients:

• ⅓ cup raisins, soaked in water for 20 minutes

• 1 tablespoon chia seeds

• ½ cup sunflower seed butter

• 1 cup unsweetened coconut flakes

• ½ cup hemp seeds

• 1 teaspoon vanilla

• 2 scoops vanilla protein powder

• 1 teaspoon cinnamon

Method:

Drain the raisins from the water and add to a large mixing bowl. Add the remaining ingredients and mix well. Add about ¼ cup of water if the mixture is too dry. Form the mixture into balls. Eat immediately or store in an airtight container in the refrigerator for up to 1 week.

CHOCOLATE AND PUMPKIN PROTEIN BALLS

Makes about 15 balls

Ingredients:

• ½ cup raisins, soaked in water

• ½ cup pumpkin seeds

• ½ cup canned organic pumpkin puree

• ½ cup vanilla protein powder

• ⅓ cup unsweetened cocoa powder

• 3 heaping tablespoons unsweetened dried coconut flakes

Method:

Drain the raisins from the water and add to a large mixing bowl. Roughly chop the pumpkin seeds using a sharp butcher knife or a food processor and add to the bowl. Add the remaining ingredients and mix well. Form the mixture into balls. Add more coconut flakes if the mixture is too wet. Eat immediately or store in an airtight container in the refrigerator for up to 1 week.

COCONUT CRANBERRY TAHINI PROTEIN BALLS

Makes about 15 balls

Ingredients:

• ½ cup dried cranberries, soaked in water

• ½ cup sunflower seeds

• ¾ cup tahini

• 1 scoop vanilla protein powder

• ¼ cup ground flax seeds

• ¼ cup chia seeds

• ½ cup unsweetened dried coconut flakes

Method:

Drain the cranberries from the water and add to a large mixing bowl. Roughly chop the sunflower seeds using a sharp butcher knife or a food processor and add to the bowl. Add the remaining ingredients and mix well. Form the mixture into balls. Add a few tablespoons of water if the mixture is too dry. Eat immediately or store in an airtight container in the refrigerator for up to 1 week.