Salted Caramel, Chia and Coconut Protein Balls

Recipe by Helen Tzouganatos

Ingredients:

100g Medjool dates, pitted

60g macadamia or cashew nuts

¼ cup coconut oil

1 cup desiccated coconut

⅓ cup crispy rice puffs

1 tbsp white chia seeds

1 tbsp maple syrup

1 tsp cinnamon

¼ tsp sea salt flakes

Extra desiccated coconut to coat balls

Method:

Blitz dates, macadamia nuts and coconut oil in a food processor until a coarse paste is formed.

Add coconut, rice puffs, chia seeds, maple syrup, cinnamon and salt and gently combine to blend ingredients. Firmly roll the mixture into 8-10 balls. Roll the balls in a plate of desiccated coconut to coat.

Store in an airtight container in the fridge up to a month.