Serves: 16 Prep: 5 minutes Cook: None

Ingredients:

1 cup cashews
1 cup desiccated coconut + extra for rolling
2 scoops Vanilla Noway
2 tbs coconut oil
3 tbs rice malt syrup or honey
Pinch of salt
1-2 tbs water
16 raspberries (fresh or frozen)

Method

1. Combine cashews, coconut, Noway, coconut oil, rice malt syrup and salt in a food processor until it forms a course sticky mixture.
2.  Add in water and blend until well combined and holding together.
3. Spoon 1 tbs of mixture, make a well and place 1 raspberry inside, fold mixture over and roll into a ball and roll into extra coconut. Repeat with remaining mixture.
4. Set in the freezer for 1-2 hours. Store in airtight container in the freezer.

Looking for a mid morning snack or that afternoon filler? We have a GutRight Peanut Butter Bar that is made to satisfy.

https://au.atpscience.com/blogs/recipes/gutright-peanut-butter-bars