Flax Protein Balls


  • 100g chopped Australian walnuts (lightly toasted or raw)
  • 100g Australian almonds (lightly toasted or raw)
  • 2 tbsp TassieGold Golden Flaxseeds
  • 170g medjool dates, pitted and chopped
  • 100g soft dried figs or apricots, chopped
  • 100g prunes, pitted and chopped
  • 1 tbsp tahini
  • 2 tbsp cocoa powder
  • 1 tbsp ground cinnamon
  • 2 tbsp honey
  • 100g desiccated coconut (for coating)




Whiz nuts and seeds in a food processor until like bread crumbs. Add dried fruits and whiz until smooth. Add other ingredients, saving coconut for coating. Make sure you have a sturdy food processor - or you can finish mixing by hand (the mixture can become quite hard and sticky). Roll into 2-3cm balls and roll in coconut. Store in an airtight container in the refrigerator for up to two weeks.