Cooking time: 10 minutes
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.