Cashew Coco Protein Balls Recipe

Great as a snack or part of a dessert, this finger food is delicious and simple to make. The coconut flavour gives it a tropical touch and is reminiscent of many desserts made in the South East Asia.  
The fruity bitter notes of the cacao powder along with the caramel touch from the maca powder makes for an interesting blend of flavours. 
Once you get the base right, try making your own gluten free protein balls by mixing it up with flavours of your choice.
Gluten free cashew coco protein balls
Note: This recipe is vegan, gluten free and diary free.
Makes 6 gluten free protein balls
  • 50ml cashew milk
  • 1 teaspoon cacao powder
  • 1 teaspoon maca powder
  • 120g cashew nuts
  • 2 heaped tablespoons of milled linseed (I used Harvest Morn brand with goji berries and seeds)
  • 5 tablespoons of desiccated coconut
  • 2 tablespoons of honey
  • 2 heaped tablespoons peanut butter
  • 1 tablespoon of coconut oil
  1. Add cashew nuts into a food processor and grind up until fine. In a large mixing bowl, add all of the ingredients except the desiccated coconut and mix it well.
  2. Add 2 tablespoons of the desiccated coconut in and mix until all ingredients are evenly distributed.
  3. Divide the mixture into 6 portions and make even balls of each.
  4. On a clean surface, put 3 tablespoons of desiccated coconut and roll the balls on them to help coat the outside of each portion evenly.
  5. Pop the protein balls in the  fridge and let it chill for 1 hour. Your gluten free protein balls is ready to be served as a dessert or store to use as a protein intake.

Also try our Omelette Stack recipe to help stock up on your protein intake. If you have any tips of your own, comment below and let us know your thoughts!

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