Protein balls with rice, chocolate, almond and coconut
Ingredients
(for around 25 balls)
150 g basmati rice
60 g shaved almonds
55 ml creamed coconut
½ (ripe) banana
60 g shredded coconut
Small bowl with some extra shredded coconut to roll the balls in
Pure vegan/gluten free chocolate bar (200 g)
Instructions
Boil the rice as indicated on the package. You can boil it slightly longer to make the rice a bit mushy, this helps when making the balls. When done drain the rice and let it cool.
When cooled, add the almonds, shredded coconut, banana and creamed coconut to the rice and mix till you have a good and solid mass. Make balls from the mix and roll them in the shredded coconut. Let them rest in the fridge for half an hour.
After half an hour melt the chocolate au bain-marie and dip the balls in the chocolate. Let them rest on baking paper to prevent the balls from sticking to the surface. When all balls are done place them in the fridge to stiffen and you are finished.
Recipe & photo by Anne
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