By nutritional therapist Christine Bailey

These are a popular snack with my children and are also a great energising boost before or after a workout – perfect as an afternoon pick-me-up or when you fancy a sweet treat. Make a batch of these and store in the fridge or freezer.

(makes 20 balls)

Ingredients:
2 tbsp coconut oil, melted
3 tbsp xylitol or 1–2 tsp granulated stevia to taste
220g nut butter (cashew, almond or peanut)
4 tbsp coconut flour
60g vegan vanilla or berry protein powder
1 tsp acai or goji berry powder (optional)
50g dried berries (cranberries, cherries etc.)
Desiccated coconut, to coat

Method:
Place the coconut oil and xylitol (or stevia) in a pan. Gently melt over a low heat, stirring to dissolve the xylitol. Allow to cool slightly and then tip into a food processor and add the nut butter. Process briefly until combined.

Add the coconut flour, protein powder and acai or goji berry powder, if using, and blend again to form a stiff dough. If it seems too wet add a little more coconut flour or protein powder. The mixture should be firm but soft. Add the dried berries pulse briefly, just to break them up slightly.

Tip some desiccated coconut onto a plate. Take small spoonfuls of the mixture and roll into walnut-sized balls, then roll them in the coconut until coated on all sides.

Chill in the fridge for about 30 minutes to firm up before eating. Transfer to an airtight container and store in the fridge or freeze for up to 1 month.

Extracts taken from Go Lean Vegan by Christine Bailey.

Published by Yellow Kite, paperback £14.99.