Ingredients

• 250g nut butter (pip and nut almond and coconut if you can get your hands on it!)
• 100g cashews
• 150g maple syrup
• 3 scoops/90g protein powder (I used coconut, vanilla or lemon would work too)
• 2 TBSP coconut oil
• Juice and zest from 2 lemons
• Pinch of salt
• 1 tsp vanilla paste/essence
• *optional roll in desiccated Coconut to cover

Method

At some point in this recipe you may need to adjust it slightly This is due to different brands having different consistencies eg. Nut butters being more ‘runny’ than others, you need less etc.

If your mixture is a bit dry, add almond milk. If it’s too wet add more protein powder/ground nuts. If you have a good food processor you can throw all the day ingredients in and pulse until they are ground (but not too much or you’ll end up with nut butter!)

Then add in the wet ingredients and blend or stir together, scraping down the sides and re-blending into your preffered consistency. If you only have a nutri-bullet and a smaller processor, combine the dry ingredients first until ground, then add the wet. Use a TBSP and roll into balls, then pop them all in a tray and freeze for 20 minutes to harden, then keep in the fridge for up to 2 weeks or continue to keep in the freezer for longer.

Nutrition (Per 35 servings)