This recipe was created by the talented Phoebe Conway of @pheebsfoods
A new twist on an Australian classic! Our Choc Cherry Protein Ball Mix is the perfect base to make the cookies with which makes this recipe so easy to do!
1 packet Choc Cherry Protein Ball Mix
2 tbsp almond butter
2 tbsp boiling water
½ cup fresh cherries roughly chopped (can sub ½ cup frozen raspberries if cherries not in season!)
1 tbsp water
1 tbsp maple syrup
1 tbsp lemon juice
1 tbsp chia seeds
1/3 cup coconut butter softened
¼ cup coconut cream
1 tbsp melted coconut oil
1 tbsp sweetener (maple, stevia, honey etc)
150g melted dark chocolate
Place the Choc Cherry Protein Ball Mix into a food processor with the almond butter and water and blend until sticky.
Roll the mixture into a ball and place in between 2 pieces of baking paper. Use a rolling pin, roll the mixture out to be about ½ a cm thick then use a round cookie cutter to cut circles – continue rolling the mixture out until you’ve used most of it up and have an even number of cookies
Place the circles into the fridge
Place the cherries into a small saucepan over a low heat and cook stirring until soft, mash with a fork. Add in the chia, lemon and sweetener. Set aside to thicken
Mix together all of the ‘marshmallow’ ingredients then, the mixture will firm up!
Use a spoon to divide the marshmallow mixture between half the cookies and use your fingers to gently press and shape the mixture. Dollop on 1-2 tbsp of the chia jam on top and spread this out. Sandwich with the other cookie half
Use a fork to dip each cookie into the chocolate to coat then place onto a lined tray. Sprinkle with some of the cacao nibs and place into the fridge to set!