Serves: 18 Prep: 5 minutes Cook: None

Ingredients

3 scoops banana noway
1 cup cashews
1 cup desiccated coconut (extra for rolling)
2 tbsp coconut oil, melted
2 tbsp rice malt syrup
Pinch of salt
2 tbsp natural peanut butter, smooth
75g good quality dark chocolate, melted

Method

1. Combine Noway, cashews, coconut, coconut oil, rice malt syrup and salt in a food processor. Add 1-2 tbs of water. Process until a sticky mixture has formed.
2. Add peanut butter and pulse until peanut butter has been swirled into the mixture.
3. Spoon a heaped tablespoon of mixture and create a ball. Repeat with remaining mixture. Place in freezer for 15 minutes, while you melt the chocolate.
4. Dip each ball into melted chocolate and sprinkle with extra coconut.
5. Return to freezer to set for 1 hour. Store in an airtight container in the fridge or freezer.