IMMUNITY BOOSTING BERRY PROTEIN TRUFFLES
- 100g desiccated coconut
- 30g Pulsin Red Berry Immunity SuperShake
- 1 tbsp raw cacao powder
- 2 tsp beet powder
- 10g chia milled chia seeds
- 80g roast cashew butter
- 60g coconut oil, melted
- 80ml maple syrup
- 120g dark chocolate, melted
- 2 tsp coconut oil, melted
FOR THE COATING
Mix together coconut, chia seeds, supershake, cacao and beet powder in a bowl.
Mix together cashew butter, melted coconut oil, maple syrup and vanilla extract in a jug.
Pour wet ingredients in on top of the dry ingredients. Mix well to combine and set to one side for 10 minutes.
Roll in to 10 -12 balls, place onto a baking paper lined plate or tray and put into the freezer for 15 minutes to firm up.
Mix together melted chocolate and coconut oil.
One at a time dunk each coconut ball in the chocolate to coat. Lift out of the chocolate with a spoon, transfer over to a fork, gently tap off excess chocolate and place onto a baking paper lined plate or tray to firm up. Drizzle any remaining chocolate over the top.
Store in the fridge for up to one week or freeze for up to one month.