The thing I love about this recipe is that it is so flexible. You can pretty much change the flavours to anything that takes your fancy. I’ve made them with chai protein powder as well, which is pretty good too! And you could replace the cranberries with other dried fruits, chopped nuts or leave them out entirely. I’ve also used espresso instead of water, so you can get as creative as you want!

Ingredients

4 Scoops (120g) of Chocolate Whey Protein Isolate (I use True Protein)
1/4 Cup Cococnut Flour
1/2 Cup Peanut Butter
1/4 Cup Cocoa Powder
1/4 Cup Cranberries
Water to bring the mix together
Desiccated Coconut to coat

Method

Combine all the dry ingredients and the peanut butter. Mix and then add water a tablespoon at a time until the mix starts to come together – it’s okay if it’s a bit sticky – it will set in the fridge. Once it’s a good consistency, add in the cranberries.

I use a tablespoon measure and roll the balls and then coat them with coconut before popping them in the fridge to set. They only need a couple of hours, but overnight is better.

I find this makes 18.

Nutritional Information

Calories: 83
Fat: 4g
Carbohydrates: 5g
Dietary Fibre: 2g
Protein: 8g

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Written by: Zoey Dowling

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