• Place the cashew butter, honey and coconut oil and vanilla extract in a medium bowl and using a wooden spoon or a sturdy spatula mix them together a little.

  Add the coconut flour, coconut and protein powder to the bowl and mix well to combine.

  It should form a slightly sticky dough, with a consistency where it can be rolled into balls. Once the mixture has largely come together, you can test it by rolling a bit into a ball with your hands.

  If it’s too wet, add extra coconut flour or protein powder until it reaches the right consistency. Or if its too dry add a little milk or water, a tablespoon at a time until it comes together.

  Roll heaped tablespoons of the dough into balls, (about 10-12) and then roll in the extra desiccated coconut to coat.

Chocolate Drizzle

• Place chocolate chips and coconut oil in small dish and microwave with 15 second bursts stirring between each one until melted and smooth.

  Or use double boiler method - (pot of boiling water with a bowl resting on top) melt the chocolate hips and the coconut oil together.

  Remove the bliss balls and either dip them partially in the melted chocolate or drizzle it over them with a spoon.

  Place the balls in the fridge to firm up a little. Leave them stored in the fridge in an airtight container, or alternatively freeze them for a longer life (where they should keep for about 3 months).