Vegan Peanut Butter Raspberry Balls
Ingredients
- 250g frozen raspberries, defrosted
- 200g dates, soaked and then drained
- 50g rice malt syrup
- 30g peanut butter
- 20g coconut oil, melted
- 30g vanilla protein powder
- 160g coconut flour
- 70g shredded coconut
- 10g antioxidant powder
Coating
- 20g desiccated coconut
- 5g Unicorn superfood antioxidant powder
Preparation
In a food processor, blend raspberries, dates, rice malt syrup, peanut butter and coconut oil until a smooth paste forms.
Add the remaining ingredients until a dough forms.
Optional: Form a small circle in each ball and drizzle some peanut butter inside before gently covering the peanut butter with more dough and pinching the creases to seal the ball.
Roll the dough into desired size balls before rolling in desiccated coconut.
Tips
You can fill the balls with alternatives such as Nutella, almond butter, or fresh raspberries.
