Texas Speculaas Protein Balls

A Texas-influenced spin on a traditional Dutch cookie. Comforting Holiday season flavors in a little healthy sweet treat!
Prep Time 15 minutes
Servings 4
Author Renata


  • 1 cup pitted Medjool dates
  • 3/4 cup pecans
  • 1 scoop vanilla protein powder (I like Vega brand)
  • 3/4 tsp ground cinnamon
  • 1/8 tsp ground cardamom
  • 1/8 tsp ground cloves
  • 1/8 tsp ground nutmeg
  • 1/8 tsp Himalayan pink salt
  • 2 tbsp water



  1. Add dates to a high speed blender or food processor and blend till a paste or ball forms.
  2. Add in remaining ingredients, except water. Blend till well combined. If the mixture will not stick together when pressed between your fingers, add water, 1 tbsp at a time, blending between each addition, until the mixture sticks together.
  3. Scoop up a tablespoon of the mixture, then roll into a ball. Continue until the mixture is used up.
  4. Store protein balls in an airtight container in the fridge for up to a week.

Recipe Notes

If your dates are not soft, soak in warm water for about 10 mins then drain before blending.


Kosher salt or table salt can be used in place of the Himalayan pink salt.