Ingredients (Makes 35)
- 1 cup 100% natural smooth peanut butter
- 200g dried apricots, roughly chopped
- 2 ¾ cups desiccated coconut
- 1 heaped tbsp. whey protein powder
- 1 tbsp. coconut oil
- 2 tbsp. maple syrup
Reserve ¾ cup of the desiccated coconut to coat the protein balls. Place the remaining ingredients in a processor and blitz for 1 to 1.5 minutes or until the mixture comes together.
Use your hands to roll the batter into bite size balls. Place the reserved desiccated coconut in shallow tray and one by one, coat the protein balls in the coconut. Store in the fridge for 3 weeks and in the freezer for 2 months.
Recipe thanks to The Local Girl