These Manchester Tart protein balls haven’t come about from a New Year health kick. I eat them all of the time. Not everyone diets in January, but I think a lot of people want to eat better and nourish themselves again. The Manchester Tart came around in the seventies and eighties. It is similar to a bakewell, with a custard layer replacing the frangipane. I decided to turn this tart into my protein balls.
Far more high protein snacks are appearing on our shelves these days. They are essentially the latest development after fruit and nut bars. The ethos of them is quite simple. Depending how you make yours, they’re usually around 150Kcal a ball and 30-50% protein.
The construction of them involves nuts, nut butters, nut flours. If you’ve never had more than peanut butter, now is the time to start trying the others. Cashew butter being my favourite. Protein powders if you have them. Then usually some pureed fruit, dates etc as a binding agent. Porridge oats go extremely well as they absorb the liquid, the balls harden up and keep their shape. Literally every ingredient in these have a nutritional benefit, usually all the essential fats found in nuts that you don’t get anywhere else. They are a superb way of adding seeds to your diet which are the most nutritious nuts, but sometimes hard to have a handful of them!
Once you have made your first batch you’ll be thinking about your next lot, they really are addictive. Other versions I’ve made are peanut butter and jam, chocolate fudge, sticky toffee pudding etc.
- 150g Almond Butter
- 100g Chopped Nuts
- 50g Poppy Seeds
- 50g, rehydrated in 200ml boiling water Freeze Dried Raspberries
- 75g Desiccated Coconut
- 50g Oats
- 2 scoops, strawberry or natural. Protein Powder(optional)
- Simply throw all the ingredients in to a bowl except the coconut. Mix together until a stiff mixture is made. If it's a little dry, add some water.
- Toast the coconut, take heaped teaspoons of mix and shape into a ball. Place into the toasted coconut to coat.