1 cup cashews
1 cup dried mango: Chopped into small pieces
1 tbsp almond butter
1 tbsp coconut oil: For the balls, melted.
1 tsp vanilla essence
2 scoops mango cheesecake protein: I used Naked Harvest's one! You can use code 'GENE' for 15% off store-wide!
2 tbsp rice malt syrup
100g vegan white chocolate
1 tbsp coconut oil: For the choc drizzle.
How to make:
Add the cashews to a food processor, or high speed blender and blend until little pieces are formed.
Add in the chopped mango and blend until thoroughly combined.
Add in the remaining ingredients, except for the chocolate and coconut oil for the chocolate.
Mix until combined and forming together.
Roll into little balls and place onto a lined baking tray.
Place in fridge for 5-10 minutes to set.
While they are setting melt the white chocolate and coconut oil in microwave or over low heat on the stove.
Drizzle the white chocolate over the balls and set for a further 5 minutes.
Take out and enjoy!
These can last in the fridge for upto a week!
If the mixture isn't sticking well, add in tsps of rice malt syrup accordingly.
If you do decide to try this recipe (which I highly recommended, as they're delicious!) please send me pictures, or post on your Instagram story and tag me! I'd love to see everyone's versions!
Lots of love and happy protein ball making! Gené xx