Brunch for BASI Courses

Written by New Generation Ski Instructor training

At about 11 am on most BASI courses you will see most trainee ski instructors reach into their pockets and grab out a Mars, Snickers or Lion bar. Well actually lets not get carried away, they will pull out a super market own brand equivalent, English chocolate is expensive in the alps. While the sugar rush gives you the high you need what if there was a better way?

Introducing BASI balls

A mars bar may not be your best source of energy for BASI exams


These pocket size snacks are super easy to make, easy to store taste great and will help give you the focus and energy you need to see you through to lunch. They may even be cheaper.


  • Cacoa Nibs or Powder – Cacoa nibs are high in magnesium. Magnesium is needed by all enzymes that are responsible for utilizing or producing cellular energy. It has also been shown to assist in the synthesis of protein aiding recovery and helping reduce fatigue.
  • Cashew Butter – As well as being high in protein Cashews are recognised for their high Zinc and Vitamin B6 Content. Zinc plays a vital role in the conversion of Carbohydrates into energy and Vitamin B6 contributes to the formation of red blood cells.
  • Coconut Flakes – Coconut is a bit of a wonder food, but for us most importantly it is high in MCT. MCT or Medium Chain Triglycerides. Medium Chain Triglycerides provide more energy than carbohydrates and can aid in high cognitive output without the energy crash. MCTs are efficiently utilized by the body for quick energy production, are rapidly metabolized, but are not stored as fat in the body.
  • Protein Powder – During exercise muscle is broken down and following a strenuous workout your body needs protein to rebuild muscle. For fast and optimal rebuilding, the muscle needs all of these amino acids, in particular the amino acid “leucine” which kick-starts the rebuilding process.
  • Dates – They are sweet so will give you the instant energy fix you are after but also help bind all the other ingredients together.
  • Honey – Honey is a great source of quick release natural sugars and also helps bond al the remaining ingredients together.

The Method

Important Note – We are ski instructors not chefs, measurements are rough. If it looks to gooey add more dry stuff. If it looks to dry and more gooey stuff.


  1. Place 150g of Cacao Nibs in the blender and blend to a fine powder. Not needed if you bought Cacao powder.
  2. Remove the Cacao Nibs and place to one side
  3. Place 200g of Coconut flakes in the blender and pulse to the same consistency as desicated coconut.
  4. Remove 50% of the coconut from the blender and put in a bowl for later
  5. Pour the Cacao nibs/powder back into the blender
  6. Add 150g protein powder and give a quick whizz
  7. Add 150g Cashew butter, 150g Dates and a table spoon or two full of honey.
  8. Blend together
  9. When the ingredients start to all come together in one big ball that flies around inside the blender threatening to throw it off the counter you have a good consistency. If this does not happen see notes at start at add gooey or dry ingredients.
  10. On a clean surface use pour out the remaining coconut that you put to one side earlier.
  11. Grab a golf ball size chunk of the mix roll it into a golf ball shape.
  12. Once you have a nice ball roll it around in the coconut on the surface to give it a nice snow like covering. (fancy huh)
  13. Repeat till you have no mix left.


They taste great and will keep you going far longer than a mars.