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<\/p>\nAlannah Sheehan joined Brendan O’Connor on RT\u00c9 Radio 1 to share some healthy alternatives to sweet meals and treats, including some easy recipes for protein balls, chia pudding, granola, and more. Listen back above.<\/p>\n
In summer, we’re less likely to crave a hot bowl of porridge in the mornings, but that doesn’t mean that a substantial breakfast is off the cards.<\/p>\n
Protein balls are a great way to keep a busy family fed, especially when kids are on the go with a summer packed with activities.<\/p>\n
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With accessibility and affordability in mind, Alannah says that her recipe includes dates (“fantastic for a low-release of energy and natural sweetness”), almonds (“full of vitamin E”), cacao powder (“considered a super food”), and a dash of salt (“to bring out the flavour”).<\/p>\n
Chocolately and fudgey on the inside, and covered in toasted flaked almonds on the outside for a great crunch, these should be made in big batches.<\/p>\n
“Store them in an airtight container and they’ll be good for a week,” she says, noting that they’ll likely be eaten well before then.<\/p>\n
Chocolate & Almond Protein Balls<\/p>\n
11 Medjool dates
\n2tbsp almond butter
\n1tsp vanilla
\n2tbsp cacao powder
\nPinch of sea salt
\n120g ground almonds
\n80g flaked almonds
\n80g dark chocolate (55% or higher) optional.<\/p>\n
Method<\/p>\n
Remove the stones from the dates and then soak the dates in boiled water for 5 minutes. This will soften them.
\nToast the flaked almonds on a dry pan and keep tossing until they begin to colour.
\nRemove the dates from the water and put into a food processor along with the ground almonds, almond butter, vanilla and salt. Blitz until combined.
\nAdd \u00bd of the flaked almonds and add to the food processor. Pulse until they are mixed in.
\nForm the mix into 8 balls and place on a sheet of parchment paper.
\nBreak up the dark chocolate and place in a microwave-safe bowl. I always use the microwave to melt chocolate as I find it easier and less messy. I melt it at 30-second intervals to prevent it from burning. This amount of chocolate took me 2 minutes in total.
\nOnce the chocolate is melted, drizzle some over each ball with a spoon and top with the toasted almond flakes.
\nStore in an airtight container for up to a week.<\/p>\n
![\"Chia](\"https:\/\/www.newsbeep.com\/uk\/wp-content\/uploads\/2025\/07\/0022f5b1-614.jpg\"\/)
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For something more substantial, a chia seed pudding is a great way to start the day and can keep in the fridge for up to five days.<\/p>\n
Made with chia seeds, which are great for the gut, Alannah suggests adding nutrient-rich cherries for their anti-inflammatory qualities.<\/p>\n
Creamy Coconut & Cherry Chia Pudding<\/p>\n
330ml coconut milk (from a tin)
\n4tbsp plain yoghurt
\n6tbsp chia seeds
\n300g frozen cherries
\nPinch of sea salt
\n1tbsp agave\/ honey (optional)
\nFresh cherries to garnish<\/p>\n
Method<\/p>\n
Mix the coconut milk and yoghurt together. Add the chia seeds and stir until combined. Set aside and leave for at least 15 minutes for the seeds to absorb the liquid.
\nDefrost the cherries and blitz roughly using a hand blender. Leave a little bit of texture. Add the salt and agave\/honey if using.
\nYou can serve the pudding in pretty glasses, or I like to use small jars. Spoon some of the cherry mixture into the jars. Next, add some of the creamy chia, followed by some more cherry mixture.
\nFinish off with a fresh cherry on each. Cover and chill overnight in the fridge. Wake up and enjoy.
\nThese will last up to 5 days in the fridge.<\/p>\n