Ingredients
Protein Bliss Balls (using almond pulp from nut milk)
- 180 g almonds, (Pulp - left over from making almond milk)
- 100 g Cashews, Unsalted
- 175 g pitted dates, Pitted
- 30 g Maple syrup
- 25 g cocoa powder, 70% cocoa, Powder
- 90 g Shredded coconut
- 1 pinches salt
- 2 level tablespoons coconut oil
Accessories you need
-
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- 1) Add all ingredients to your TM bowl & chop 10-20 seconds speed 8.
2) Scrape down the sides of the bowl & combine a further 10-20 seconds speed 8 (using TM spatula through the hole in the lid if necessary).
3) Roll into balls coat in desiccated coconut (optional)
4) Freeze the balls for at least 30 minutes before storing in the fridge.
Method
Tip
This recipe was put together by Thermo Affairs. It has been made using the left over pulp from making homemade Almond Milk, so there’s no wastage. You can keep the pulp in the fridge for a day or two after making milk, if you don’t have time to make the balls straight away.
Store them in the freezer, as they don’t need to defrost long before eating. Once they’ve frozen on a tray or plate, you can store them in a zip lock bag & they won’t stick together.[/i]
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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