Ingredients
Scale
- 3/4 cup coconut flour*
- 1 scoop vegan protein powder* (1/4 cup; berry or vanilla flavor)
- 1/2 teaspoon maca powder (optional)
- 1/4 teaspoon sea salt
- 1/2 cup unsweetened vanilla almond milk (or any plant milk; coconut milk, oat milk)
- 1/3 cup unsweetened applesauce
- 1/4 cup agave nectar (or pure maple syrup)
- 2 tablespoons tahini (or runny cashew butter)
- 2 teaspoons pure vanilla extract
- 1–2 tablespoons extra water, if needed
Coconut Oil Glaze
- 1/4 cup unrefined coconut oil, softened (room temperature; not melted)
- 3 tablespoons agave nectar (or maple syrup)
- 1/4 teaspoon almond extract (or vanilla)
- 1/4 teaspoon beet powder (or more, to your color preference)
- sprinkles, for topping
Instructions
- Line a plate or baking sheet with parchment paper. Set aside.
- In a food processor, combine coconut flour, protein powder, maca and sea salt. Pulse until combined. Add in almond milk, applesauce, agave, tahini and vanilla. Pulse until well combined, until the dough forms into a uniform ball in food processor. If not, keep adding in extra water (by tablespoon), as needed.
- Lightly wet your hands with water to help roll into balls. Using approximately 1.5 tablespoons of dough, roll into a ball, first by patting it down flat in your hands a couple times, and then gently rolling. Makes about 12. Place on baking sheet in the freezer for 20 minutes to set.
- Meanwhile, make the glaze, using only softened, room temperature and white in color coconut oil (not hot, not cold). With a fork, stir coconut oil together with agave nectar, almond extract and beet powder.
- Remove tray from freezer. Have your sprinkles ready! Place a ball on the surface of a fork and dip into the glaze, rolling around to coat all sides. Lift the ball out, wiping off excess glaze on the edge, from the ball. Set the ball back on the chilled parchment-lined tray to ensure the glaze sets. Quickly decorate with sprinkles, and repeat with remaining balls (the glaze sets quickly, when it comes into contact with cold).
- Place tray back in the freezer for 20 mins to set.
- Enjoy!
Notes
- * If using gluten free flour in place of coconut flour, reduce liquid amounts by half, adding in more as needed.
- * Protein powder can be swapped for coconut flour or any gluten free flour. If replacing with coconut flour, you’ll need to add in more liquid. If replacing with gluten free flour, you may need less liquid.
- * If coconut oil is melted, it will keep the agave separated and won’t mesh together.
- * Keep leftovers refrigerated or frozen until serving.
