Creamy Coconut Balls

Ingredients:

1 small / 270ml tin of coconut cream

1 teaspoon honey

1/4 cup vanilla protein powder

1/4 cup vanilla Sustagen powder

1/2 cup desiccated coconut

70g – about a 1/4 packet of plain sweet biscuits – eg. marie biscuits – crushed – see hint below

20g – about a handful of crushed macadamia nuts – see hint below

Extra desiccated coconut – enough to cover a flat tray

Utensils:

microwave

wooden spoon

2 x flat tray

large/microwave safe measuring jug – 4 cup jug is good

soup/dessert spoon

1 x large zip lock bag

plastic wrap

How to:

Place biscuits and macadamia nuts into zip lock bag and seal.  Using the wooden spoon, smash the biscuits and nuts to a crushed consistency.

Shake tin of coconut cream, open and pour into measuring jug.  Place jug in microwave and heat for 1 minute.

Stir with soup/dessert spoon.

Into the jug, add protein powder and honey, stir again, then add Sustagen powder and coconut, stir again.

Next add the crushed biscuit/nut mixture and stir until all ingredients are mixed through.

Place plastic wrap over the jug and place in the fridge for at least 3 hours – overnight is best.

When mixture is ready – a pliable consistency,  sprinkle extra coconut on flat tray.

Grab spoonfuls of mixture with the soup/dessert spoon, roll into balls, then roll around in the coconut and place on clean flat tray.

Place in fridge overnight.  Ready for an on the go breakfast or any time for that matter.  Store in the fridge.

Hint:

You can smash the biscuit/nut mixture into larger pieces if you like.  This will add texture to the balls if they are roughly crushed.

I sometimes use Sustagen Dutch chocolate flavour in place of vanilla.  Tastes great too.

Nuts can be expensive. If you don’t want to use nuts due to allergies or expense, you can replace them with extra biscuits or other crunchy substitutes.  eg. seeds

Sustagen powder can be found in most supermarkets, usually where you find tea/coffee/hot chocolate, and is a great way to add nutrients.