Cashew & Coconut Protein Balls

Ingredients

• 150g raw cashews
• 100g Medjool dates, pitted
• 50g desiccated coconut (plus extra for rolling)
• 1 tsp vanilla extract
• Pinch of sea salt

Method

1. Blend cashews until finely ground.
2. Add dates, coconut, vanilla and salt; blend until sticky dough forms.
3. Roll into 12 balls; roll in extra coconut.
4. Refrigerate 30 min before eating. Store in fridge up to 2 weeks.