Vanilla-coconut protein balls with a lemon twist

Cooking time: 10 minutes 

Serves 12


1⁄2 cup cashews

3-4 liquid stevia drops

Pinch of salt

1 teaspoon vanilla extract

1⁄4 cup coconut flour

1 tablespoon melted extra virgin coconut oil

3 scoops vanilla protein powder

1⁄4 cup desiccated coconut (a little extra for rolling)

2 tablespoons nut butter (I like using cashew or almond butter)

1 tablespoon psyllium husk (optional)

3 tablespoons cacao butter (melted)

1 fresh lemon squeeze (about a tablespoon)

Dash of water if needed

Fresh lemon rind


If you’re using a high speed blender, blend the cashews up coarsely. Remove from blender and set aside. Can also chop roughly by hand. Melt the coconut oil and cacao butter in a saucepan on the stovetop – keep stirring until melted, and let cool slightly before pouring into the mixture/ blender.

Add the dry and wet ingredients to your blender, except for the lemon rind and cashews. Mix everything up and then transfer to a mixing bowl where you can then add the lemon rind and cashews. Give the mixture a good mix with clean hands. Taste to adjust any of the ingredients. Add more sweetener if needed. 

Now if the mixture is either too wet or too dry, simply add a small dash of water or coconut flour and mix again. The consistency should be dough-like and easy to mould. Roll into balls and then in the desiccated coconut to coat and then refrigerate in an airtight container.