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 (2)

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

Helen Norton
October 7, 2019

Absolutely LOVE these. Have made twice- once for a vegan pot luck party and another time just for MEEEE. And double qty too ahahaha!! On Bee’s suggestion I dipped the balls half in melted dark chocolate and rolled in coconut and that’s a winner for me as well as my vegan homies who ROLLED their eyes when presented with some undipped balls….I slunk back to the kitchen sharpish and returned with required bowl of choccy. But that’s not so great for hiking in Hong Kong’s hot, hot humid weather so I made some with a few choc drops inside and they were perfect pick me up snacks. I find these totally addictive at the moment. Love that I’m getting my valuable nut nutrients in another way other than a boring trail mix. I have had to modify according to availability of ingredients locally and can say that they are just as good with gluten free flaked oats, almond flour with some chopped almonds (ground almonds in HK seems an enigma…) and dried cranberries (because this Einstein thought there was a plentiful supply of apricots at home….) The frozen raspberries make these ridiculously tasty. Will be the next snack to try on my non vegan nieces and Mum 😀 THANK YOU BEE!!! xx

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