Walnut Apricot Protein Balls

No-bake, protein balls packed with plant-based protein to promote lean muscle mass, loads of fibre to keep you fuller for longer, and complex carbs to fuel your body throughout the day. 

Prep: 10 mins | Fridge: 10 mins | Serves: 12

Everyone has their favourite store-bought protein bar, but we all know homemade protein balls are much better. Whipping up a batch from scratch means you can control the ingredients and enjoy them as a healthy snack all week long. Plus, coming up with different combinations is so much fun! 

We love these walnut apricot protein balls because they’re enriched with all-natural ingredients and contain no added sugar, dairy, gluten or preservatives. The combination of fruit, nuts and seeds creates a perfect pre-workout snack filled with complex carbohydrates, healthy fats, proteins and plenty of fibre.

Almo Crème helps bind all the ingredients together, while its delicate flavours complement the earthy essence of walnuts and flaxseeds. Meanwhile, cinnamon adds a touch of spice, helping to regulate blood sugar levels and ward off sugar cravings. Apricots add natural sweetness and deliver an abundance of catechins – the same potent anti-inflammatory phytonutrients found in green tea!

To boost the protein content to 7 grams per serve, we used pea protein, but you could choose any plant-based blend you like, such as fava bean, brown rice, hemp, flax, and pumpkin seed. These are all healthier alternatives to soy proteins as they’re naturally gluten-free, non-genetically modified (GMO) and have low allergenicity. 


  • ½ cup (125ml) Almo Crème
  • ½ cup (50g) vanilla pea protein
  • 1 cup (85g) dried apricots
  • 1 cup (115g) walnuts
  • ½ tsp cinnamon powder
  • 1 tbsp flaxseed (aka linseed)
  • 1 tsp vanilla essence
  • 1 tsp coconut oil
  • Unsweetened shredded coconut for rolling


  1. Combine apricots, walnuts, flaxseeds, pea protein and cinnamon powder in a food processor. Pulse until finely chopped and well combined.
  2. Add vanilla essence, coconut oil and Almo Crème. Mix until a smooth dough forms. 
  3. Roll the apricot mixture into evenly sized balls and coat in optional shredded coconut.
  4. Transfer to an airtight container and keep refrigerated for up to two weeks, or frozen for one month.