Cooking Instructions
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Step 1
Soaked
Almonds (1/2 cup)
in water and salt overnighte, then dehydrate them at a low temperature. Do the same for
Cashew Nuts (1/2 cup)
, but only soak them for 4 hours.
Step 2
Place nuts and
Espresso Sunflower Seed Butter (1/3 cup)
,
Pea Protein Powder (1 scoop)
,
Stevia (1/2 tsp)
,
Pink Himalayan Sea Salt (1/8 tsp)
,
Coconut Oil (1 Tbsp)
,
Chia Seeds (2 Tbsp)
,
Nut Butter (2 Tbsp)
and
Unsweetened Coconut Flakes (to taste)
into a food processor and blend until creamy and a sticky paste forms.
Step 3
Roll them mixture into 30 gram balls, then coat each ball into
Unsweetened Coconut Flakes (to taste)
. Refrigerate for a couple of hours before serving.
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