½ cup cashews
½ cup desiccated coconut
2 scoops chocolate protein powder (We love Nuzest)
3 Medjool dates
½ cup coconut yoghurt
Add ¼ cup of coconut yoghurt to a small snap lock bag. Cut a tiny hole in the corner of the snap lock bag and pipe 18-20 small balls of coconut yoghurt onto some non-stick baking paper. Place in the freezer while you make the bliss balls.
Blend dry ingredients in food processor. Add in dates, Forty Thieves Cacao Hazelnut Butter and the remaining ¼ of coconut yoghurt and mix for 2-3 minutes. Take a heaped teaspoon of the mixture (depending on how big you like your bliss balls) and roll it into ball, make a small hole and add one of the frozen yoghurt balls inside. Repeat until your mixture is finished. It should make between 18-20 balls.
Photography and recipe by Ashley Pellizzaro