Makes 16 balls
Prep time: 10 minutes
Setting time: 30 minutes
Ingredients
1 cup almond meal
½ cup coconut flour
2 TP scoops WPI 90 French Vanilla Protein Powder
2 tsp cacao
2/3 cup rice malt syrup
1/3 cup natural almond butter
2 tsp beetroot powder
¼ cup hulled tahini
¼ cup almond milk
1 tsp vanilla extract
3 drops red food colouring, may need more or less
150g dark chocolate, melted
Method
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Place all the ingredients, except the melted chocolate and almond milk, into a food processor and blend until everything is combined. Add in the almond milk if the mixture is too dry, it needs to be a firm and dense consistency
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Roll the mixture into bite sized balls and place into the freezer for 30 minutes
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Coat the balls in melted chocolate then place into the fridge for one hour to set. These can be stored in the fridge for one week or the freezer for one month
