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Banana, Date & Almond Protein Balls

Banana, Date & Almond Protein Balls

Prep time
20 min
Cook time
8 min


  • 110 g pistachio kernels
  • 3 tbsp sesame seeds
  • 90 g raw almonds
  • 2 tbsp crunchy peanut butter
  • 4 Weet-Bix
  • 200 g fresh medjool dates, pitted
  • 1 large ripe Cavendish banana broken into pieces


  1. Preheat oven to 180°C fan-forced. Scatter the pistachio kernels onto a small tray and sesame seeds on a second tray. Place into oven, pistachio tray above the sesame seeds tray, cook 6-8 minutes or until lightly toasted. Set aside to cool.
  2. Put the pistachios in a food processor. Pulse until chopped. Transfer to a bowl. Put the almonds in the food processor. Pulse until finely chopped. Add the peanut butter, Weet-Bix, dates, banana and 1 tablespoon of the pistachio, and 1 tablespoon of the sesame seeds. Process until just combined. Transfer mixture to a bowl.
  3. Combine the remaining pistachio and sesame seeds on a tray. Roll tablespoons of the mixture into balls using slightly damp hands. Roll in the sesame mixture to coat. Place into a container in a single layer. Store in the fridge for up to 7 days.


Delicious served with a banana smoothie.

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