INGREDIENTS: 160g finely desiccated coconut 4 tbsp coconut butter, melted 2 tbsp maple syrup 1 tablespoon collagen powder 1/2 tin full fat coconut milk 1 scoop Elixir vegan chocolate protein powder 1 tsp vanilla extract sea salt to taste cinnamon to taste
INSTRUCTIONS: Put 10g of the desiccated coconut to one side and then place the rest in a small food processor with all of the other ingredients, then blend for 2-3 minutes until the mixture resembles a thick paste. Scoop out approximately 2 tablespoons of the paste and roll into a 2-3 cm ball. Roll the ball gently in the remaining desiccated coconut until well coated. Repeat this process until all of the paste has been used. You should get around 12-15 balls. Refrigerate for 1 hour and serve. Balls can be stored in the refrigerator for up to 5 days.
You could add Elixir vanilla protein powder (1/2 scoop) to half of the recipe to give the mix a different variant... (Remember to change the chocolate protein to 1/2 scoop).
SERVES: 12-15 balls
