Raspberry Coconut Breakfast Balls Food

RASPBERRY COCONUT ENERGY BALLS

Steps:

• Add 1 cup shredded coconut, raspberries, rolled oats, sunflower seeds, coconut flour, coconut oil and protein powder (optional) to a food processor and blend until smooth.
• Using a cookie scoop or spoon, scoop out the mixture and roll into a ball in your hand.
• Add ⅓ cup shredded coconut to a bowl, then roll the balls around in the shredded coconut. Press in to the sides if needed.
• Place the energy balls on a plate and chill in the fridge for 30 minutes. Store in an air tight container in the fridge for up to one week.

RASPBERRY COCONUT BALLS

Steps:

• Mix wafer crumbs and 1-1/3 cups coconut. Stir in milk and extracts. In a shallow bowl, combine sugar and remaining coconut. Shape dough into 1-in. balls; roll in coconut mixture. Refrigerate in airtight containers.

RASPBERRY COCONUT BREAKFAST BALLS

Steps:

• Put all the ingredients (apart from the coconut for rolling) into a food processor and blend until smooth.
• Roll into balls (I made 14) and coat in coconut.