Protein Balls Two Ways

• 1 scoop (30g) Bulk Nutrients WPI, WPC or Thermowhey in Vanilla
• 1 scoop (30g) Bulk Nutrients WPI, WPC or Thermowhey in Chocolate
• 1/2 teaspoon of zero/low-calorie sweetener
• 45g hazelnuts
• 15g pecans
• 15g almond meal
• 1 tablespoon milk of choice
• 6 squares of white sugar free chocolate – melted
• 6 squares of dark sugar free chocolate – melted
• 1 tablespoon desiccated coconut
• 1 teaspoon cacao

1. Step 1: Preheat oven to 180°C.
2. Step 2: Place nuts in a food processor and blend to a fine consistency.
3. Step 3: Line a baking tray and spread out ground nut mix.
4. Step 4: Roast nut mix in oven until golden brown.
5. Step 5: Allow to cool and divide evenly between two bowls.
6. Step 6: To one bowl add white chocolate, half the milk, half the zero/low-calorie sweetener and vanilla protein. Stir until mixture forms a thick, sticky dough.
7. Step 7: To the other bowl add dark chocolate, half the milk, half the zero/low-calorie sweetener, chocolate protein and cacao. Stir until mixture forms a thick, sticky dough.
8. Step 8: Roll both mixtures in to evenly sized balls and roll through coconut.
9. Step 9: Store in an airtight container in the fridge for up to one week.

Nicole Frain

Formerly working as part of Bulk Nutrients R&D team for many years, Nicole Frain is a food scientist, personal trainer and a professional international cyclist.

She's applied her learnings at the national stage for bodybuilding, and has several qualifications in Food Science, Nutrition and Business!