Halloween Monster Protein Balls

Need to bake a ghostly treat for Halloween or a themed party?

Go no further than our monster protein balls.

These ghastly little monster-shaped protein balls are a perfect addition to the party table.

You can choose to make the original Pumpkin Pie Protein Balls, the Choc Raspberry or the Berry Coconut depending on your preference. All are high in protein and some are low-carb and nut-free, just read the individual recipes below.

Icing Ingredients

• 100g white chocolate
• 2 Tbsp coconut oil
• Red and blue food colouring

Pumpkin Pie Protein Balls

Per 12g ball: Energy: 149kj | Protein: 2.1g  | Fat: 2.6g | Carbohydrates: 0.8g | Sugar: 0.6g | Sodium: 13mg – does not include chocolate coating

Ingredients

• 2 Tbsp pumpkin puree *
• 1 tablespoon smooth low fat ricotta
• 1 tablespoon low fat cream cheese
• ½ tsp vanilla essence
• 30ml coconut oil, melted
• 1 scoop Bulk Nutrients Salted Caramel Protein Matrix, WPI or WPC
• 2 Tbsp coconut flour

Directions

1. Combine all ingredients in a bowl and mix well. If too moist add equal parts protein and coconut flour.
2. Roll into 10-15g balls.
3. Chill in fridge.
4. Once chilled, melt chocolate and colour. Dip into chocolate with a fork and place onto baking paper.
5.  For the eyes: use small drops of melted white chocolate with a tiny drop of dark chocolate for the pupil. While partly set, place the eyes in position.
6. Place back in the fridge until set.

Pumpkin Pie Puree
Ingredients

• 1 pumpkin, chopped
• Pumpkin pie spice mix to taste – OR a blend of cinnamon, clove, nutmeg, all spice (2:1:1:1)
• Coconut oil to coat, melted
• 1 tablespoon coconut sugar

Directions

1. Set oven to 180 degrees. Line baking tray.
2. Chop pumpkin and toss in coconut oil and coconut sugar to coat.
3. Spread out on baking tray and bake until tender and soft.
4. Remove from oven and allow to cool before placing in food processor with pumpkin pie spice mix or homemade blend. Start at 2 tsp of spice mix, taste and increase if necessary.
5. Store in an airtight container until ready to use.

Berry Coconut Protein Balls

Per 12g ball: Energy: 186kj | Protein: 2.4g | Fat: 2.8g | Carbohydrates: 0.6g | Sugar: 0.5g | Sodium: 6mg – does not include chocolate coating

Ingredients

• 40g raspberries
• 1 scoop Bulk Nutrients Strawberry Natural Protein WPI or WPC
• 1 tablespoon coconut milk
• 1 tablespoon coconut flour
• Pinch of cinnamon
• ½ tsp vanilla bean paste
• ⅓ cup desiccated coconut
• 1 tablespoon coconut oil, melted

Directions

1. Combine all ingredients in a bowl and mix well.
2. Roll into 10-15g balls.
3. Chill in the fridge.
4. Once chilled, melt chocolate and colour. Dip into chocolate with a fork and place onto baking paper.
5.  For the eyes: use small drops of melted white chocolate with a tiny drop of dark chocolate for the pupil. While partly set, place the eyes in position.
6. Place back in the fridge until set.

Chocolate Raspberry Protein Balls

Per 12g ball: Energy: 162kj | Protein: 3.3g | Fat: 1.7g | Carbohydrates: 2.8g | Sugar: 1.2g | Sodium: 11mg – does not include chocolate coating

Ingredients

• 1 sachet Bulk Nutrients chocolate protein ball mix
• ¼ cup raspberries

Directions

1. Combine protein ball mix as directed on the packet.
2. Add in raspberries and fold through.
3. Roll into 10-15g balls.
4. Chill in the fridge.
5. Once chilled, melt chocolate and colour. Dip into chocolate with a fork and place onto baking paper.
6.  For the eyes: use small drops of melted white chocolate with a tiny drop of dark chocolate for the pupil. While partly set, place the eyes in position.
7. Place back in the fridge until set.

Each protein ball flavour makes approximately 20 protein balls