1 cup of Shredded coconut
1 cup of Cashews
1 cup of Dates
1 tsp Vanilla
1 tsp Cinnamon
½ tsp Himalayan salt
½ tsp Maca
1 tbsp of Tahini
2 tsp Hemp protein powder
Blend all above ingredients in a food processor and set aside.
12 frozen raspberries
1 cup of almond butter
1 block of dark Whittaker’s chocolate
Cover each raspberry in almond butter, roll into a balls and then place back into the freezer for two hrs.
Once the mix is hard cover with the GLOball mix and roll into balls. Place in the fridge while you melt the chocolate.
Melt chocolate on the stove-top slowly on low heat. Cover each ball in the melted chocolate then place on baking paper and back into the fridge.
Consume as soon as the chocolate has set.
Recipe and images by Chantel Priddy co-owner of greenleaf organics