Healthy Living

Open To Play Tahini & Coconut Balls






  • 1 cup sunflower seeds
  • 1/4 cup chia seeds
  • 1cup vanilla protein powder
  • 1/4 cup hulled tahini
  • 1/4 cup lemon juice
  • 2 heaped teaspoons lemon zest
  • 4 madjool dates
  • 2 tablespoons shredded coconut (optional)
  • Method :
  • Place all sunflower seeds, chia seeds and protein powder in a blender and blend to a rough meal.

    Add in the tahini, lemon juice, lemon zest and dates.

  • Blend till well combined.

  • Once your dough has come together, roll into balls around the size of a twenty cent piece. Roll in desicated coconut if desired. 

    Store in the fridge and eat within 2 weeks

  • Enjoy as a snack or after workout :)

  • Open To Play Bear Scones


    Ingredients :

    60 g Open To Play Chocolate Protein ( You can use vanilla too)

    2 1/2 cups rolled oats 
    1 tablespoon chia seed
    1/2 teaspoon gluten free baking powder
    1/4 cup honey
    1/4 cup coconut oil
    1/2 teaspoon ground cinnamon
    1 teaspoon vanilla
    1 ripe banana
    1/2 cup dried raisins ( chopped )



    Preheat your oven to 180 C. (160 C FAN FORCED)

    Combine oats, honey, oil, cinnamon, protein, vanilla, banana and baking powder into a food processor.

    Mix for about 20 seconds in the food processor until the mixture comes together to form a soft dough and the add the raisins and mix through by hand.

    Spoon the scone dough into prepared bear shaped formes .

    Bake for 20 minutes until golden.

    Remove from the oven and cool.


    Enjoy with a dollop of Greek Yogurt


    Open To Play Protein Balls




    1 cup raw almonds

    60g Open To Play Chocolate Protein

    1 cup raw dates, pitted and chopped

    1 cup puffed quinoa

    2 tbs of chia seeds

    1/2 teaspoon of  ground cinnamon

    1/4 cup maple syrup or honey

    1 teaspoon of  pure vanilla extract

    Coconut flakes for rolling




    In a food processor, process the almonds, protein, dates, cinnamon and chia seeds into a fine meal.
    Add the maple syrup and vanilla and process to combine and add quinoa at the end to keep crunchiness

    Roll the cookie dough into balls about 1 tablespoon each (wet your hands if the dough is too sticky) and then into the coconut.

    Place them on a  pan lined with baking paper and into the fridge for about 20 minutes to firm up.

    Store balls in a tightly covered container in the fridge.


    Enjoy as a post workout or as a snack