Healthy Surf Snacks

You know when you’re craving something sweet or need a quick bite before or after a surf session?
We’ve got you covered with 3 delicious and healthy surf snacks, perfect for fueling up or recharging after your next wave!

Surf Energy Balls

This recipe is very versatile and you can easily add or swap most of the ingreedients to make it nut-free, grain-free or vegan. Wip them together in less than 15 min and chill for 1 hour.

Ingreedients:
– 200g rolled oats (can be substituted with coconut flakes)
– 160g seeds (e.g. hemp seeds, chia seeds, flax seeds etc.)
– 60g almond flour (you can also use oat flower)
– 1/2 teaspoon salt
– 385g peanut butter (can be substituted with almond or cashew butter)
– 1 teaspoon vanilla extract (can be left out)
– A handful soft dates (can be left out)
– Chocolate chips (can be left out)

In a large bowl, mix together all the dry ingredients (except the chocolate chips).

Create a well in the center and add the nut butter, vanilla extract, and honey. Mix until well combined.

Add the chocolate chips and stir until they are evenly distributed.

Place the mixture in the fridge for about 15 minutes — this will make it easier to roll into balls.

Form the mixture into balls of your desired size.

Chill the energy balls in the fridge for 1 hour before serving.

Store in an airtight container in the fridge.
Perfect for a quick energy boost before surfing or a post-surf snack!

Protein Blueberry Lemon Cheesecake

This cheesecake is a healthy protein rich snack that you can enjoy guilt free!

Ingreedients:
– 450g Cottage Cheese
– 120g Greek Yoghurt
– 2 Eggs
– 50g Almond flour (you can swap this for vanilla protein powder)
– Juice of 1 lemon
– 1 tbsp Vanilla extract
– 200g Blueberries

Blend all the ingredients together (except for the blueberries) until smooth.

Pour the mixture into a small baking tray lined with parchment paper.

Gently scatter the blueberries over the top of the batter.

Preheat the oven to 180°C and bake for 40–45 minutes, or until set and lightly golden.

Let the cheesecake cool completely, then place it in the fridge to chill — ideally overnight for the best texture.

Creamy, light, and full of protein and antioxidants — perfect as a post-surf treat or a healhy breakfast bite.

Crepioca with Cottage Cheese

This is the fastest and most versatile surf snack!
It comes together in just 5 minutes, is gluten-free, and you can top it with whatever you’re craving — cottage cheese, avocado, or smoked salmon. If you’re feeling a little naughty, melt some cheese on top for a golden, crispy crust.Get creative and make it your own!

Ingreedients:
– 1 Egg
– 2 Tbsp hydrated tapioca flour
– A handful seeds (optional)
– 2 Tbsp Cottage cheese
– 2 Tbsp pomgranate seeds
– 1 pinch of salt
– Lemon zest as garnish
– Chives as garnish

Whisk together the egg, tapioca flour, and a pinch of salt until you have a smooth batter.

Lightly spray a pan with oil and sprinkle in your favorite seeds — such as sesame, sunflower, hemp, and pumpkin seeds. Toast them briefly until fragrant and lightly golden.

Pour in the batter, spreading it evenly across the pan. Cook the crepioca for a few minutes on each side until golden and set.

Remove from the pan and add your toppings — try 2 tbsp of cottage cheese, 2 tbsp of pomegranate seeds, a touch of lemon zest, and a sprinkle of chives for garnish. For a nauthier version, add your favourite cheese before flipping the crepioca creating a crispy cheesy crust.