CHOCONUT BLISS BALLS

Coconut Bliss Balls using sunflower seeds instead of almonds. Photo credit Heather @smileoftenlovebigeatwell.

We are huge fans of protein balls at my house, and these chocolate (cacao), coconut & mixed nut bites are definite winners.

Honestly, what could be better than super tasty portable snacks that are easy to make, suitable for vegan, gluten-free, paleo, and keto diets, and packed with antioxidants, fibre, healthy fats, and protein?!?

Ingredients for approximately 15 balls:

• 1 cup raw almonds (or sunflower seeds)

• 1 cup raw cashews

• 2 Tbsp Further Food collagen peptides OR Nuzest Clean Lean Just Natural or Smooth Vanilla protein powder

• 1/2 cup unsweetened desiccated coconut, plus additional for rolling

• 1/4 cup Giddy Yo cacao powder

• 1 1/2 tsp ground cinnamon

• pinch salt

• 1/2 cup cashew nut butter

• 2 tsp pure vanilla extract

• 1 to 3 Tbsp MCT oil or melted coconut oil

• optional Lakanto sugar-free monk fruit sweetener or raw honey, stevia, or sweetener of choice, adjusted to taste

• optional toppings: Giddy Yo raw cacao nibs, unsweetened desiccated coconut, or toppings of choice

Directions:

1. Preheat oven to 350F. Spread nuts in a single layer on a baking sheet and roast for 5 to 10 minutes, tossing occasionally to ensure even cooking. Cool.

2. Put cooled nuts, collagen or protein powder, coconut, cacao, cinnamon, and salt into a food processor or blender container and blend well.

3. Add cashew butter, vanilla, and 1 Tbsp oil and blend until a uniform paste is created, scraping the sides and bottom with a rubber spatula as needed. If the mixture is too dry, add additional oil as needed. Sweeten to taste.

4. Scrape mixture onto a plate or parchment paper.  Roll into balls.  

5. Once the balls are formed, roll in cacao nibs, shredded coconut, or toppings as desired.

Enjoy as is or store in an airtight container in the fridge for a week, or the freezer for up to 2 months.