Every café or health food store you go into lately has energy balls for sale. We agree that they're tasty and pretty healthy but they can be expensive to buy –  so why not make your own at home?

Taurean and Kevin from Two Boys Brew, Phibsborough's best brunch spot, told us that protein balls are really popular in their café:

"We only started doing protein balls recently as, generally, we like to do ‘proper’ cakes. But people kept asking for them as they’re a great snack on the go with your coffee or juice. These peanut butter ones have no sugar, so the gym bunnies love them"

We have two protein ball recipes from Two Boys Brew, one for peanut butter balls and one for coconut espresso balls, so check them out below.

Peanut Butter Protein Balls

Makes 12

  • 230g dates
  • 115g unblanched almonds
  • 20g coconut oil
  • 25g peanut butter
  • 20g cocoa powder
  • 100g peanuts

Method:

  1. Soak the dates in cold water, strain and blend until smooth. Blitz the almonds to a fine crumb, then mix all ingredients together (not the peanuts). Leave to set in the fridge overnight.
  2. Roast the peanuts in the oven at 180ºC/gas mark 4 for 15 minutes until golden. Allow to cool and blitz to a fine crumb. The next day, roll the mixture into 40g balls and coat in the crushed peanuts.

Read more: Brunch recipes from Two Boys Brew

Coconut Espresso Balls

These are slightly less virtuous than the peanut butter ones as they do have some sugar

Makes 12

  • 200g gluten-free oats
  • 100g muscovado sugar
  • 60g cocoa powder
  • 160g coconut oil
  • 1 shot espresso
  • 40-50g desiccated coconut

Method:

  1. Blend oats in a food processor till fine. Mix with sugar and cocoa powder. Add the coconut oil and espresso and combine. Leave to set overnight at room temperature. The next day, roll them into 40g balls and coat in desiccated coconut.

TIP: These both keep for 2-3 weeks in an airtight container in the fridge.

Read more: Breakfast recipes

Two Boys Brew, which took the Commended title in this year’s FOOD&WINE Café of the Year Award 2017, has garnered a loyal following. Set up by partners and Drogheda natives, Taurean Coughlan and Kevin Roche, the pair were inspired by the café culture they enjoyed during their four-year stint in Melbourne, and wanted to recreate that same relaxed ambience and style of food once they returned home. Two Boys Brew offers a seasonal and contemporary menu in a modern, industrial-style setting in Dublin’s Phibsborough. Food is seasonal, with a regularly changing menu with some Middle Eastern influences.