Banana, Almond & Date Protein Balls


  1. Preheat oven to 200°C (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 for 5-8 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, wheat biscuits, dates, banana and 1 tablespoon of the pistachios and 1 tablespoon of the sesame seeds. Process until just combined. Transfer mixture to a bowl.
  3. Combine the remaining pistachios 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.

Tip: Delicious served with a banana smoothie.

Recipe: Courtesy of Australian Bananas