- ½ cup (80g) Cashews, soaked for 2-3 hours
- 3 tbsp of rice malt syrup
- 3 tbs of coconut oil
- 3 tbs of coconut cream
- 1 ½ cups (125g) desiccated coconut
- ½ cup (120ml) coconut oil
- 120g of cacao powder
- 1/3 cup (80ml) maple syrup
Drain your cashews and process them in a blender, add your coconut cream, coconut, coconut oil and rice malt syrup.
Roll your balls to whatever size you want, then Freeze. I roll them into a snack size, so I can freeze them and take them out with me on my long runs.
To make the chocolate, whisk coconut oil, cacao powder and maple syrup together in a bowl.
Use a wire rack and place the balls from the freezer on top. Have a piece of baking paper underneath and pour your chocolate mix evenly over them.
Store them in your fridge or freeze them so they defrost on your run.