Cooking Instructions
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Step 1
Into a food processor, add and mix the
Beet (1)
,
Cashew Nuts (125 g)
,
Pink Himalayan Sea Salt (as needed)
,
Ground Cinnamon (1 g)
,
Chocolate Plant-Based Protein Powder (1 scoop)
,
Unsweetened Coconut Flakes (50 g)
,
Unsweetened Cocoa Powder (10 g)
,
Coconut Oil (15 mL)
and
Maple Syrup (15 mL)
.
Step 2
In a ziplock bag crash some
Coconut Chips (to taste)
.
Step 3
Then roll mixture into ping-pong size balls and coat them into the coconut chips to make a nice crust.