Makes 16 balls

Ingredients

1 cup almond meal
½ cup coconut flour
2 TP scoops WPI 90 French Vanilla Protein Powder
2 tsp True Cacao Powder
2/3 cup rice malt syrup
1/3 cup True Natural Almond Butter
2 tsp True Beet Powder
¼ cup hulled tahini
¼ cup almond milk
1 tsp vanilla extract
3 drops red food colouring, may need more or less
150g dark chocolate, melted

Method

1. Place all the ingredients, except the melted chocolate and almond milk, into a food processor and blend until everything is combined. Add in the almond milk if the mixture is too dry, it needs to be a firm and dense consistency

2. Roll the mixture into bite sized balls and place into the freezer for 30 minutes

3. Coat the balls in melted chocolate then place into the fridge for one hour to set. These can be stored in the fridge for one week or the freezer for one month​