If even the name is irresistible, imagine its sweet and crunchy taste! These paleo Toasted Coconut Cashew Protein Balls are an easy afternoon snack for any day of the week. Made with coconut and tree nuts, they will give you a boost of healthy fats that can help lower high blood pressure and prevent cardiovascular disease. In addition, cashew nuts are rich in vitamin E and several minerals like zinc, which are wonderful nutrients for skin health. And can you believe one of the great benefits of collagen is skin hydration? Collagen can increase the skin’s moisture levels and also protect your skin from nasty UV rays during sunny days! Keep these protein-packed balls in your freezer for several days to enjoy at any time.
Further Food Nutritionist Commentary:
By Paige Geimer
Toasted Coconut Cashew Protein Balls
9-10 dates (pitted)
2/3 cup unsweetened shredded coconut
1/2 to 2/3 cup salted roasted cashews (or other nut of choice)
1/4 cup coconut flour
4 heaping tablespoons (4 scoops) Further Food Collagen
2-4 tablespoons almond butter (no stir)
1 tablespoon maple syrup or honey
1 teaspoon vanilla
1/2 teaspoon cinnamon
1. Preheat oven to 350F.
2. Toss 2/3 of shredded coconut in cinnamon. Spread evenly on a baking tray.
3. Place in oven for about 5 minutes or until toasted (save a few untoasted for use later).
4. Next place your dates, 1/2 cup of toasted coconut, and nuts in a food processor and blend until a batter is formed.
5. Pour into a bowl and add in your maple syrup, almond butter, coconut flour, Further Food Collagen and vanilla. Add 2 tablespoons of almond butter at a time until the batter is at nice consistency to mix, and mix everything well.
6. Roll into 16 – 18 small golf size ball bites/balls.
7. Place on cookie tray or serving dish and set aside.
8. Now take 1/4 cup left of your toasted coconut and the 2-3 tbsp of un-toasted coconut and place them in the food processor. Pulse until finely shredded.
9. Roll each ball in the shredded coconut mix. Add a little honey or maple syrup if it’s not sticking.
10. Place back on tray and stick in fridge to chill for 30 minutes.
11. Remove and place in ziplock back or container.
12. Store in fridge or freezer for up to 6 weeks.
Per Ball: Calories: 121; Total Fat: 6g; Saturated Fat: 3g; Monounsaturated Fat: 2g; Polyunsaturated Fat: 1g; Cholesterol: 0mg; Sodium: 18mg; Potassium: 143mg; Carbohydrate: 15g; Fiber: 4g; Sugar: 10g; Protein: 4g
Nutrition Bonus: Vitamin A: 0%; Vitamin C: 0%; Calcium: 3%; Iron: 5%
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