Bee’s fruity protein “cake” balls, delicious and easy to make at home!

My 2-year-old girl is really into those great, snack-sized fruit and nut protein bars and balls. You know the ones that are full of nuts, fruits and natural ingredients? But invariably wrapped in single-use, non-biodegradable plastic? And factory made?

If you, like me, are trying to reduce the amount of plastic I use, here is a recipe for a brilliant home-made version of easy, home-made fruity protein “cake” balls. They look and taste a bit like a Raspberry / Blueberry “cake” ball — the branding is all-important with a toddler right?! And they are so great for lunch boxes, snacks on the back of my bike, etc. Plus, they are perfect for sneaking healthy fats and nut-based protein into their diets. (I’ve been partial to a few here and there too!)

fruity protein "cake" balls

Bee’s home-made fruity protein “cake” balls

I’ve used American baking measure cups for this recipe, but if you don’t have one, just use a teacup or a small beaker / glass. As long as you have the proportions about right, you can scale this recipe up easily, and freeze the balls for a super quick snack.


  • 1 cup whole oats
  • ½ cup frozen rasperries, blueberries or strawberries
  • ½ cup ground almonds (or other ground nuts work too)
  • 1/3 cup desiccated coconut, medium or fine ground
  • ¼ cup finely chopped apricots (around 8-10)
  • 2-3 tbsp maple syrup, to taste

For rolling:

  • Chopped nuts /seeds /  more desiccated coconut

fruity protein "cake" balls


Tip the oats and frozen berries into a small blender / nutribullet, and pulse a few times until the oats go pink / purple, but still have a little texture. If you don’t have a blender, vigorously mash (!) the two with a potato masher in a large bowl.

Tip the mashed oats into a bowl with the rest of the ingredients, and mix until combined, with a wooden spoon, or with the clean hands of a little helper.

Taste a little of the mixture and add a splash more maple syrup if needed, different types of berries have different sugar contents, and you’ll know your kids sweetness requirements too!

Roll equal-ish sized chunks of mixture into golf-ish sized balls, the coat these in your choice of either dessicated coconut, chopped nuts, or seeds. Pop into a reusable foodbag and either chill for up to 4 days, or freeze up to one month.

fruity protein "cake" balls
fruity protein "cake" balls


PS Bee’s vegan peanut butter and jam cookies! YUM!


Comments (1)

Esther in Amsterdam
September 12, 2019

I am definitely trying these. I need fun ideas for the lunchboxes, and this sounds like a winner! 🙂 Thanks Bee. x

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