Packed with protein and great nutty coconutty taste that are super easy to make! Can be stored in the fridge for weeks and months in the freezer! Great as an anytime snack, for breakfast, or after meal guilt-less mini dessert.
Prep Time: 5-10 mins
Cook Time: 15 mins
Total Time: 20-25 mins
Yields: 10-12 balls
Ingredients
- ½ cup Metta Gluten Free flour
- ¼ cup sugar or coconut sugar
- 10 pieces pecans/walnuts
- 10 pieces almonds
- 10 pieces cashews
- ½ tsp vanilla extract
- ¼ cup coconut oil (or vegan butter)
- ¼ cup coconut flour or flakes
- 2-3 Tbsp coconut flakes
- A few drops of rose essence (optional)
Instructions
- In a mixer jar, add 1/2 cup of the raw sugar (or coconut sugar) and grind it into a fine powder. Do the same with the coconut flakes if you don’t have the coconut flour. Set them aside.
- Add all the nuts in the same mixer jar and pulse into fine powder. Careful not to pulse too much otherwise the mixture will become pasty. Set the powdered nuts aside.
- In a mixing bowl, add the powdered sugar, powdered nuts, Metta flour and the coconut flour. Mix all well.
- Then add the coconut oil. Mix it and ensure it is well incorporated. It should become like a dough that you can shape into a small.
- Take a small amount of it and shape it into a small round ball. Press the protein balls tightly so that it stays intact. (If the balls are not remaining intact, add one more tbsp of ghee and mix. Then shape them into small balls). Make protein balls with the remaining mixture.
- Lastly, gently roll each of the balls in the coconut flakes until the entire ball is covered in coconut flakes. Store them in the refrigerator for 30 minutes for them to set.
- Can be stored in the refrigerator up to 4 weeks and at least 3 months in the freezer.
Notes
- The original author of this recipe is Srividhya G
- I modified the recipe making multiple variations, including this one.
Have you used Metta gluten-free flour for this recipe or any other recipe?
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Any questions or concerns or ideas on how to improve our recipe and/or process, please feel free to contact us at mettagfatta@gmail.com
