How To Make Protein Balls with Zoe Bingley-Pullin

Need a high-energy, low-cal snack that will see you through the mid-afternoon slump? Chef and nutritionist Zoe Bingley Pullin welcomes us into her kitchen and shows us how to create nutrition-dense, totally delicious protein balls that will have you bouncing off the walls. Who needs chocolate?

Videography by Manuela Leigh; Makeup by Regina Gao; Hair by Paloma of Oscar Oscar Paddington; Zoe wears Collette by Collette Dinnigan.



Protein Mix


  • 10 organic dried figs (diced, hard stalk removed)
  • Organic dried dates
  • ½ cup of Brazil nuts
  • 3 tbsp honey
  • 1/3 cup cacoa or carob powder
  • 1 cup of walnuts
  • ½ Pepitas (sunflower seeds)
  • ½ cup of macadamias
  • 4 - 5 Cacao beans


  • 1 cup LSA powder (linseed, sunflower seeds and almonds)
  • ½ cup fresh organic raspberries


  1. Add all the protein mix ingredients except for the cacao or carob powder to a blender and blend on high.
  2. Add the cacao powder separately a little bit at a time until the mix takes on a doughy consistency.
  3. Remove mixture from the blender. Take a small handful of the protein mix (about half a golf ball size) and make a boat shape with your hands.
  4. Insert a raspberry into the centre and then generously cover with more protein mixture to create the other half.
  5. Roll it the mixture in your hands to form a ball to roughly a golf ball size.  
  6. Roll the balls into a coating of LSA powder to cover and they're ready to enjoy.

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