The cappuccino taste is so subtle it compliments the coconut flavours just perfectly. It goes deliciously with any herbal tea or cup of coffee.
1 cup desiccated coconut
2 scoops of Nuzest Cappuccino Pea Protein
½ cup of raw almonds
1 dessert spoon maple syrup
1 dessert spoon coconut oil
½ teaspoon pink salt
1/4 - 1/2 cup of coconut water (or filtered water is fine too)
Using a high-speed blender add all ingredients except liquid (coconut water) until mixture is crumb like.
Add liquid and blend until mix turns into dough consistency.
Using a spoon or ice cream scoop roll into small balls
Cover a plate with extra coconut to roll balls in until well covered.
Store in fridge (keeps for 7days) or in freezer.
Makes: 20 balls