Healthier version of Raffaello balls

Ingredients:

• 300g mascarpone
• 4 scoops 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:

1. 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.
2. 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.
3. 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.
4. Grease your hands with coconut oil to prevent sticking. Place the shredded coconut in a shallow dish for rolling.
5. 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.
6. Roll each ball in the shredded coconut until evenly coated.
7. 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