100g chunky peanut butter (without palm oil or sugar)
40g toasted flaked almonds
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Put the raisins in a jug with the egg whites and vanilla and blitz with a hand blender until the raisins are finely chopped. Stir in the oats, hemp powder, ground almonds and nut butter and mix well to make a soft dough.
Divide into 7 and roll in the toasted almonds to make balls. Store in the fridge, in a container, for up to a week.