Vanilla & blueberry/ cinnamon balls

Good morning! I have been working on some new raw ball recipes for you guys and I kind of have to say I have perfected them! Apart from the irritable chocolate I normally cover them in, these balls are sugar free and packed with protein and healthy vitamins! They are also good for your gut health as I have used  edible mud ( do not be put off by it, it is completely flavourless) and this is a little teaspoon of good bacteria for your body. I have also used one of my favourite products–> Rejuvenated H3O in which you can purchase on their website and use code “new” for a 10% discount! So do make sure you head over to their page to browse their lovely products.

Raw protein balls are probably one of my favourite things to make as they are perfect little healthy snacks to keep in the fridge- and they are super tasty! So today I am sharing 2 of my new recipes I have been working on which use the same foundation of ingredients but are different in taste. The primary flavours in the first recipe are vanilla and blueberry and the second recipe is vanilla and cinnamon. Both recipes are great sources of protein and are high in antioxidants.

Vanilla and blueberry protein balls


Vanilla and cinnamon protein balls


  • 2/3 cup of ground almonds
  • 3 level tablespoons of missfitsnutrition vegan vanilla protein powder
  • 1 teaspoon of edible mud
  • 2 teaspoons of ground cinnamon
  • 1 teaspoon vanilla essence
  • 4 tablespoons of cashew milk
  • 80g of either white or dark vegan chocolate (whichever is preferred)
  • chopped hazelnuts to decorate (optional)


The method is very easy and can applied to both recipes:


  • In a bowl, combine all the dry ingredients and mix in together
  • Add the vanilla essence and the 4 tablespoons of cashew milk. Using a teaspoon, combine the mixture, then using your hands, mould into one large ball. This may take a few minutes.
  • You will then be able to tear off parts of the mix to roll around 10 raw balls (depending on the size you want them).
  • Roll and place them on to a sheet of baking paper over a plate and leave in the fridge to cool for around 20-30 minutes.
  • Whilst the balls are cooling, melt your 80g of dark or white chocolate (I normally melt mine the old school way by placing the chocolate in a bowl over boiling water). Note: you can also enjoy these treats without the chocolate coating.
  • Once the chocolate is melted, you can then cover each ball by placing it in the melted chocolate bowl, using 2 teaspoons to coat it.
  • Place the covered balls back on to the baking paper and cover with chopped hazelnuts if you wish. For the blueberries balls I just sprinkled some extra blueberry powder on top.
  • Place back in the fridge and allow to cool for 1 hour.
  • These healthy plant based treats will stay fresh in the fridge for 5 days.

To enjoy more of my SHK recipes you can check out my recipes page and follow my instagram @sophieshealthykitchen 


Raspberry & vanilla protein balls

So I am finally back with a new recipe to post! Since starting my MSc in Clinical Nutrition I have still been spending time developing recipes however, I have just not had time to post them… But I have a new favourite ‘raw balls’ recipe that I have now perfected and they are just delicious- so I thought I would put time aside to share it on my blog! They are sugar free, 100% plant based and high in protein- therefore perfect as a pre or post workout snack. For the raspberry ingredient you can either use mashed fresh raspberries or raspberry jam.

Ingredients (makes 12 vegan protein balls)

  • 1 cup grounds almonds
  • 1/4 cup desiccated coconut
  • 1 scoop vanilla protein
  • 1/4 cup raspberry jam or mashed raspberries
  • 1/2 cup brown rice syrup
  • 1 1/2 tablespoons coconut flour
  • Dark choc  60g
  • A generous handful of chopped hazelnuts to decorate with (optional)



  • In a bowl, combine the ground almonds, desiccated coconut and vanilla vegan protein powder.
  • Then add the raspberries, and rice syrup, and mould together. The mixture will become thicker, and you can use your hands to mould it in to one large ball.
  • You can then start dividing the mix to roll 12 individual balls. Lay the raw balls on baking paper and leave to set in the fridge.
  • Whilst the balls are setting, melt the vegan dark chocolate, ready to cover the protein balls with. (This is optional, these can also be enjoyed without chocolate :))
  • Cover the balls in the melted dark chocolate, sprinkling the chopped hazelnuts on top as you go.
  • Leave to set in the fridge on baking paper for 1 hour.

vegan protein balls


The balls will stay fresh in the fridge for 5-6 days (although mine rarely last that long!)

The best way to keep up with ‘Sophie’s Healthy Kitchen’ is by following my instagram page. You can see more of my creations on my recipes page 🙂


Enjoy… SHK x

Matcha, Lemon coconut balls

matcha lemon coconut balls

Happy Sunday evening! Hope everyone had a lovely weekend 😀 The weather has been so beautiful that I haven’t made time to write up any blog posts recently… but as promised, here is the recipe for these dark chocolate covered matcha, lemon and coconut balls! I pretty much took all my favourite flavours, mixed them all together, and developed these awesomeee vegan treats that are perfect for keeping in the fridge and snacking on throughout the week. The raw matcha powder and freshly squeezed lemon juice that I added means they are also high in antioxidants. I worked off my original recipe- lemon coconut truffles.

Ingredients (makes 10-12)

  • 1 cup of desiccated coconut
  • 1/4 of a cup of ground almonds
  • 1/4 0f a cup of coconut milk
  • 1/2 a teaspoon of vanilla extract
  • 1 tablespoon maple syrup (or agave)
  • 2 tablespoons of coconut oil
  • 2 teaspoons of freshly squeezed lemon juice
  • 1 teaspoon of matcha green tea powder
  • 100g of vegan dark chocolate


  • In a bowl, combine the desiccated coconut and ground almonds, then mix in the coconut milk.
  • Then add the maple syrup, melted coconut oil, and vanilla extract. Mix in well, lightly beating the mixture with a spoon. Add the lemon juice and matcha. Mix the matcha until the whole mixture turns an even green colour. You may find this easier with your hands- squeeze together into one big ball.
  • You can then start tearing off the mix to roll into balls. Place the balls onto a plate lined with baking paper and put in the fridge to chill for up to an hour (or freezer for about 20 minutes.
  • You can then melt the dark chocolate. Once the balls are chilled, dip each ball into the melted dark chocolate so they are completely covered.
  • Leave to chill for an hour, then enjoy!

These will stay fresh in the fridge for up to 5 days (if you haven’t eaten them all already ;))

Follow my instagram to keep up to date with my latest posts.

Raspberry almond balls 

raspberry almond vegan balls

I LOVE these things! Raw balls are great for making in batches and keeping in the fridge for when you need a quick healthy snack or energy boost! I’ve been trying lots of different recipes- just throwing different flavours, spices and ingredients into a bowl, and this one I had to share..

The recipe I originally came up with gave just a subtle taste- so I decided to spice is up with some raspberry jam. Then I thought of something better. Instead of the jam (which, depending on which one you use can be quite high in sugar) I decided to add some mashed raspberries for a naturally sweet healthy taste!

Ingredients (makes 12 balls)

  • 3/4 of a cup of ground almonds
  • 1/4 cup of desiccated coconut
  • 3 tablespoons of coconut oil
  • 1 tablespoon of coconut milk (unsweetened)
  • 1 teaspoon of vanilla paste
  • 12 mashed raspberries (or 1 tablespoon of raspberry jam)


  • In a bowl, mix together the ground almonds, desiccated coconut and coconut milk.
  • Add in the vanilla paste and coconut oil.
  • Add the mashed raspberries (or jam) until you reach a doughy paste-like consistency.
  • Roll the mixture into 12 evenly sized balls and place in the fridge on baking powder for an hour.
  • Enjoy these raw balls chilled! (They will last in the fridge for 4-5 days).