These delicious salted caramel protein balls are from the Body Beyond Birth program. The recipe is from their resident foodie Nadia Felsch.

Servings: 18 SMALL BALLS
Vegan and gluten-free

INGREDIENTS:

• 1 cup cashews
• 1/2 cup dessicated coconut
• 1 scoop quality protein powder
• 15 Medjool dates
• 1 tablespoon chia seeds
• 1 tablespoon maple syrup
• 2 tablespoons raw pepitas
• 2 tablespoons water
• Good crack of salt
• Extra coconut for rolling

PROCEDURE:

1. Blend cashews first in a food processor until in chunk-form
2. Add all other ingredients, blend until formed
3. Pour extra coconut into a bowl
4. Roll mixture into small balls & coat in the bowl of desiccated coconut
5. Freeze to set & enjoy!
6. Store in an airtight container in the fridge or freezer for up to 2 weeks