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How to Make Vegan Protein Balls

Offer your guests a healthful ball of energy, perfect for guiltless grazing on the go.

In the how-to video below you'll see , a Development Chef at Bristol's National Catering Equipment Centre, guide you through the steps.

How to make Vegan Protein Balls

What is the Dish?

Prep Time

20 Minutes

Cook Time

N/A

Cuisine

American

These energy balls are a perfect addition to your health-conscious menu. Entice even your most strong-willed customers to indulge in a moreish snack taking only 20 minutes to prepare.

Cost To Make

  • Per portion: £0.14

Menu Price

  • Menu price: £1.80

    Profit

    • Gross profit per portion: £1.66

    Ingredients

    These healthy sugar shots can be enjoyed like a chocolate truffle with only a fraction of the calories

    Chef Chris John wears blue vinyl gloves to cover the protein balls in desiccated coconut
    • 200g almonds
    • 130g raisins
    • 30g cocao powder
    • 15g chocolate drops
    • 65g glacé cherries
    • 65g soft cranberries
    • 100g desiccated coconut
    • 120ml water

    What Steps Do I Follow?

    Chef Chris John blitzes the ingredients in a food processor
    1. Tip the almonds into a food processor and blend until they have the texture of breadcrumbs. Add the cocoa powder and pulse until incorporated
    2. Add the raisins, cherries, cranberries and chocolate drops. Mix together and slowly add in the water, being careful not to make the mixture too wet as it has to cling together
    3. Cover a plate in the coconut and, using a pair of gloves, roll the mixture into small balls. Once you have your circular energy shots, roll through the coconut

    What Equipment Do I Need?

    Here you'll find the tools of the trade needed to replicate these snacks for your menu.

    Chef Profile

    Chef Chris John "I have worked in the industry for more than 10 years.

    "From sous chef to head chef to catering manager, I've worked my way up the ranks in environments ranging from a seafront restaurant to a military camp.

    "My recipe ideas come from balancing flavours I've come across throughout my career and injecting them into classic dishes to give customers exciting tastes and enjoyable experiences."

    Chris John | NCEC Development Chef