Ingredients

1/2 can chickpeas, washed and drained

80g rice malt syrup

190g Mayver’s Smooth Peanut Butter

130g coconut flour

50g vanilla or salted caramel protein powder

130g coconut cream, chilled (white part only)

15-20 frozen raspberries

100g chocolate

Method

1. Blend coconut cream, Mayver’s Smooth Peanut Butter, rice malt syrup and chickpeas until smooth.
2. Add coconut flour and protein powder and mix until a dough forms.
3. Wrap dough around frozen raspberries and roll into a ball.
4. Melt chocolate in the microwave in 30s intervals and drizzle on top of balls.
5. To store, keep in an airtight container in the fridge.

Gorgeous recipe by @sarahfitfoodie