Sweet cinnamon protein bliss balls (including vegan option)

From the office biscuit tin to charity bake sales and friends’ homemade cakes, there’s always something to test your healthy eating resolve. Rather than rely on willpower alone, whip up a batch of these gooey bliss balls so you’ve always got an indulgent yet healthy snack on hand when temptations arise.

These versatile sweet bliss balls can be made completely sugar free (and just as delicious!) by using extra nut butter instead of the banana and baobab, and will keep for around 4 days in the fridge. The coconut flour provides soluble fibre, whey protein keeps you full for longer and the vitamin C packed baobab fruit adds a delicious sweetness to balance the cinnamon spice.Bliss ballsIngredients:
1.5 tbsp coconut flour
1 tbsp nut butter (almond and macadamia work really well)
45g mashed banana (optional – for sugar free bliss balls omit or swap for another tbsp of nut butter)
1/4 tsp cinnamon
1 tsp extra virgin coconut oil
1/2 tbsp ground linseed
1 tsp baobab powder (I used Minvita*)
2 tbsp protein powder, or oat flour (I used The Organic Protein Company’s whey*)
2 – 3 tbsp milk (I use unsweetened almond milk)
Baobab powder, dessicated coconut or cacao nibs, for decoration

Method:
Simply blend all the ingredients except the milk and coconut, then gradually add the milk to create a dough-like consistency. Roll teaspoon-sized amounts of the mixture into balls and coat in baobab powder, coconut or cacao nibs. Refrigerate for an hour, or enjoy immediately if you can’t wait!

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