INGREDIENTS

3/4 cup (105g) slightly thawed frozen raspberries (you can use mixed berries if raspberries are too hard to find)

1 cup (90g) rolled oats*

3/4 cup (60g) shredded coconut

1/4 cup (60g) coconut oil, room temperature (start with 40g and top up depending on the consistency of your mixture).

1 tbsp sunflower seeds

1 tbsp Superflora French Bean Vanilla protein shake

METHOD :

Blitz ingredients with 40g coconut oil into a dough. Keep adding coconut oil until you get a consistent mix. You may not have to use all of it, depending on the moisture in your raspberries. If the mixture is too soft to roll immediately, put it in the fridge for 30 mins to solidify. This can occur if the coconut oil is too warm. Scoop into balls and refrigerate ready to eat.

* the vast majority of oats are not gluten-free. Swap for a mix of nuts and coconut, if you have coeliac disease.

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