Ingredients:
- 300g mascarpone
- 4 scoops of Bio-Logos Sheep/Goat Whey Protein powder
- 1 tbsp vanilla extract
- 2 tbsp coconut flour
- 2 tbsp Bio-Logos coconut milk in powder
- 2 tbsp honey or maple syrup
- 100 ml warm water
- 1/2 tsp sea salt or Celtic salt
- 20 whole blanched almonds
- 1 tsp Coconut oil (for greasing hands)
- 50g Shredded coconut (for coating)
Instructions:
- Combine the mascarpone, whey protein powder, vanilla extract, coconut flour, and coconut milk powder in a large mixing bowl. Mix thoroughly to ensure all ingredients are evenly distributed.
- Mix the honey or maple syrup and salt with warm water. Gradually add the sweetened water to the mixture, you can mix with your hands or a mixer with a hook. The goal is to achieve a thick consistency to shape balls. If your coconut flour thickens the mixture too much, add extra warm water.
- Cover the bowl with plastic wrap and refrigerate for about 30 minutes. This will help the mixture firm up and make it easier to handle.
- Grease your hands with coconut oil to prevent sticking. Place the shredded coconut in a shallow dish for rolling.
- Take a small portion of the chilled mixture and flatten it slightly in the palm of your hand. Place a whole blanched almond in the centre and shape the mixture around it to form a ball. Repeat this process until all the mixture is used up.
- Roll each ball in the shredded coconut until evenly coated.
- Chill to set: Arrange the coated balls on a tray lined with parchment paper. Refrigerate for at least an hour or until firm. The serving portion should be 3-4 balls.
Macronutrients and micronutrients per serving:
Calories: 122 kcal
Protein: 6 g
Fat: 10 g
Carbs: 4 g
Calcium: 34 mg
Iron: 0 mg
Magnesium: 6 mg
Potassium: 58 mg
