Strawberry Bliss Protein Balls Food

STRAWBERRY BLISS PROTEIN BALLS

Steps:

• Pulse 1 cup of shredded coconut in a food processor until fairly fine. Pour into a shallow bowl. This is what you'll use to coat the protein balls.
• Using the same food processor, combine the remaining ingredients. Process until your mixture begins to stick together, almost like dough.
• Form mixture into balls, rolling them between your palms.
• Roll each ball in the chopped coconut and arrange in an air-tight container. Cool in the fridge for at least an hour or overnight. Store in the fridge for up to 1 week.

STRAWBERRY BLISS BALLS

Steps:

• Add cashews, almonds, coconut flakes, dates, nut butter, vanilla, cinnamon and salt to a food processor.
• Process ingredients until a sticky cookie dough forms. The dough should be pinch-able and stick together when you press it with your hands. Add more nuts or nut butter as needed to adjust the consistency and taste.Transfer the dough to a large bowl. Fold in strawberries and chocolate chips and mix to combine.
• Scoop into 1 tablespoon-sized balls and roll into 1 inch balls. (Chill mixture in the fridge for about 30 minutes for easier rolling as needed).Press a few more strawberries and chocolate chips in each ball (to make them prettier), if desired.Store in a resealable bag or airtight container in the fridge (for up to 1 week) or freezer for up to 3 months.

STRAWBERRY BLISS BALLS

Steps:

• Watch the quick recipe video before you get started. Please note in the video I use coconut flour instead of desiccated coconut and don't use maple syrup. I also no longer suggest coconut oil in this recipe as it works just fine without it, but you should still get a good idea on how to make the recipe.
• If you wish to see step by step photos of each image you will find these at the top of the blog post.
• Prepare your strawberries, i.e. remove the tops and weigh or measure them. In the recipe I use 200g, this is a rounded cup of sliced strawberries, if you don't cut up your strawberries it may be closer to 1 and a half or 2 cups.
• Place the strawberries and all the other ingredients in a food processor. Whiz, whizz, whizz, it will take some time, be patient. Eventually it becomes a fine paste and come together as a rollable dough.
• At this point, you may need to refrigerate the mx for a short time (30 mins) this will just make it easier to form the strawberry balls. If you have used frozen berries you can probably step this step.
• Use a tablespoon to scoop portions. A tip here is to use a damp tablespoon, this stops the mix sticking to the spoon.
• Using your hands roll the strawberry ball dough into smooth balls. Damp hands will stop the mix sticking to you.
• Roll the balls in desiccated coconut. I do this by putting a few tablespoons of deisccated coconut in a small bowl, and rolling each ball in the coconut to cover it.
• Refrigerate for 2 hrs or overnight before serving.

STRAWBERRY BLISS

Steps:

• Preheat oven to 400°. In a large saucepan, bring water and butter to a rolling boil. Add flour all at once and beat until blended. Cook over medium heat, stirring vigorously until mixture pulls away from sides of pan and forms a ball. Remove from heat; let stand 5 minutes., Add 1 egg at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. , Spread into a greased 15x10x1-in. baking pan. Bake 20-25 minutes or until puffed and golden brown (surface will be uneven). Cool completely in pan on a wire rack., In a large bowl, beat cream cheese, sugar and jam until smooth. Beat in milk and pudding mix until smooth. In a small bowl, beat cream until stiff peaks form; fold into pudding mixture. Spread over crust. Refrigerate at least 1 hour., Just before serving, top with strawberries.