Lemon & Raspberry Protein Balls
- 60 g frozen raspberries
- 60 g unsweetened desiccated coconut + more for rolling
- 60 g MACACHA
- 4 tbsp coconut cream
- 25g cacao butter
- zest of 1 lemon
- 2 tsp lemon juice
- 1/2 tsp lucuma
- Put raspberries in food processor blend to purée. Add the coconut, coconut cream, 1/2 lemon zest, MACACHA and whizz up!
- Use a teaspoon to portion out and roll into balls, place on cling film lined plate and pop into the fridge to get all firm (about a half hour).
- Melt the cacao butter in a heatproof bowl over simmering water. Once melted remove from the heat and stir until it cools slightly, then add lemon juice, remaining zest and lucuma, use a whisk to blend.
- Dip each ball into the mixture and then roll in the remaining coconut to coat. Let firm up in the fridge for about 15 minutes before tucking in!