Here is another great recipe from Vectos' Mike Axon - protein-packed, convenient and easy to make. The perfect vegan snack to keep the energy levels high whilst out riding this summer.





  • 75 g smooth almond butter 
  • 100 g medjool dates
  • 100 g walnuts 
  • 25 g dried coconut 
  • 50 g rolled oats
  • 30 g cocoa powder 
  • 50 g chocolate protein powder
  • 20 g coconut or almond flour 
  • 50 g hazelnuts, chopped

Optional: 1 tbsp agave syrup for sweetness 




  • Soak dates in water for three hours
  • Put the almond butter in the freezer for three hours
  • Take the almond butter from the freezer and make it into 18 tiny balls, using 1/3 a teaspoon for each. Place back in freezer until ready to use.
  • Drain the dates and put in a blender with the walnuts 
  • Mix all ingredients, excluding the almond butter and hazelnuts, together in a bowl to form a dough consistency. Place in the fridge for 10-20 minutes
  • Remove from the fridge and roll into 15 balls
  • Use your thumb to press a hole into each ball to insert the almond butter spheres and then roll the dough around to cover (similar to placing mozzarella in arancini balls). 
  • Place back in the fridge for 5 minutes to firm up
  • Roll balls into the chopped hazelnuts to cover 






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