100g acai

1 cup almond meal

1 cup Purely inspired vanilla protein 

2 tbs coconut oil

2 tbs Apple sauce

1 cup raw cashews

2 tbs egg white protein

2 tbs water

2 tbs dried lavender

Edible stars (completely optional but I'm a sucker for magical food!)

  • Soak cashews in Luke warm water and set aside, this will soften them up.
  • Combine all dry ingredients in a medium size mixing bowl (only use half of the lavender)
  • Place all wet ingredients in a Nutribullet and blend until combine.
  • Drain cashews and add them to the Bullet and blend again.
  • Add wet mix to mixing bowl and stir until a dough like mix is formed.
  • Start ballin! Take 1 tbs of the mixture at a time and roll into balls, sprinkle with dried lavender and edible stars.
  • Store in an airtight container in the fridge and ENJOY!


An adaption from my Peanut Butter Cookie Dough Balls, these guys are not only delicious but magical too. Because everyone needs some sparkle in their life, right?!

Using beetroot powder and blue algae to flavor and color the balls with their superfood goodness and edible glitter to make them shine, these are one of those instagrammable treats that are good all around.



1/2 cup cashews
1/2 cup peanuts
1/2 cup pb2 powder
1/4 cup coconut oil
3/4 cup apple sauce
1 tbs lacuma powder
3/4 cup vegan vanilla protein
2 tbs desiccated coconut
1/4 cup almond meal
2 tablespoons beetroot powder
2 tablespoons blue algae

- Take the peanuts and the cashews and give them a quick 5 Sec whiz in a bullet Bullet blender. The idea is to keep them rough and chunky, this will keep your balls texturally exciting. Transfer them to a medium sized mixing bowl.
- Add the remainder of the dry ingredients to the mixing bowl and stir until combined.
- Add the apple sauce and get mixing! The mixture should start to be getting a little dough like. You want this to stay on the dryer side but still mould-able. If it's too dry add 1 tbs of water and stir again.
- It's now time to be a baller and get Rollin'! Divide your batter into three bowls, adding the beetroot powder to one batch, the blue algae to another and keeping one third of the batter plain. Mix well.

- Aim for balls about 1 inch or so in diameter. The mix should make around 15-17 balls depending on size.

-Mix up your glitter and roll the balls through it! More glitter, less bitter!
- Store in an air tight container in the fridge and enjoy!


Roses and cacao, does it get any more loved up than that?! Whether it's for a loved one or just to show yourself some serious selflove these collagen filled, super food chocolates are where it's at this Valentine's Day. 



1/2 cup Cacao butter

1/2 cup coconut oil

1 &1/4 cup Cacao powder

1/4 cup collagen peptides

3 dates soaked (optional)

8 drops rose oil

1/4 tsp cinnamon


Cacao nibs

Pink Himalayan sea salt


- Soak dates in 3 tbs of hot water and leave to the side.

- Melt cacao butter and coconut oil together, I would do this Bain marie style, (sauce pan of boiling water, with a bowl of the cacao & coconut floating on top) This technique will gently melt the ingredients without spoiling them. Once melted transfer to a bullet blender.

- Drain the dates, add to the bullet along with all other ingredients. Blend until this is thoroughly combined and looking super glossy.

- Pour mix into choc molds or you can do what i did and use a rubber ice cube tray. Sprinkle with cacao nibs and a touch of pink Himalayan sea salt and these bad boys are ready for the fridge.

- depending on the thickness, these could take anywhere from 20-60 mins to set.

- Once set pop them out, give them to your loved ones or give yourself some love and enjoy this decadent treat. Store in the fridge in an airtight container.




2/3 Cup Soaked cashews
2/3 cup Pumpkin Puree
1 tsp Pumpkin spice
2/3 cup flaked coconut (extra for rolling)
1/2 cup Vital Proteins Vanilla Collagen peptides
1/2 cup Vanilla Vegan protein powder
2 Tbs coconut oil


- Soak cashews in luke warm water for 20mins, drain.

- In a bullet blender combine the soaked cashews, pumpkin puree and coconut oil until smooth. Take contents of the bullet & pour into a medium sized mixing bowl
- Add the remaining ingredients and mix thoroughly until a dough like form is made, balls should be on the sticky side.
- Time to ROLL! Take 1 tsp of the mix at a time and roll into balls then roll in the coconut, repeat until all balls are made
- Store in the fridge in an air tight container, this will made sure the coconut oil is set and will keep the balls firm


Uh oh it's that time of year. Did you know that about six percent of us suffer from seasonal affective disorder (S.A.D.)? The “winter blues” can cause extreme tiredness, an intense craving for carbs (especially sweets), irritability, weight gain, and the desire to avoid social situations. 

Luckily we can go into damage control and agreat way to combat S.A.D. is through your diet! Avoiding sugars, eating lots of Omega-3 fats, foods containing Tryptophan, folic acid, lean proteins, and unprocessed foods are excellent for boosting your mood and energy. Here are the top foods that you should be sneaking into your daily diet.

Dark leafy greens

Dark chocolate


Walnuts, sunflower seeds, flaxseeds

Salmon, Trout, Mackeral

Turkey, chicken breast, pumpkin (all great sources of Tryptophan)

Sooooo here comes my endless summer balls to save the day.


1/3 cup sunflower seeds

1/3 cup flaxseeds

1 cup walnuts

1 cup blueberries

1/2 cup shredded Coconut

1 scoop (21g) of Collagen beauty greens by Vital proteins (this can be substituted for another brand green supplement)

2 scoops (60g) vanilla vegan protein powder



  • take a medium size mixing bowl and combine the collagen greens, coconut and protein powder
  • In a bullet quickly whiz around the seeds, walnuts and blueberries until combined.
  • All the contents of the bullet to the bowl and mix throughly.
  • Time to start ballin'! Take a tbs of the mixture at a time and start rolling the balls, the balls should be about 1 inch in diameter. After they are rolled roll them again in cacao powder to help seal them up.
  • Store in an airtight container in the fridge and say a giant buh-byeeeeee to S.A.D


Ok so you are looking at this saying wtf is she up to now, before you run away from this black goodness let me explain! It's Fall , time to get into serious detox self love mode post summer craziness

Activated Charcoal is a game changer in the detox world and has so many uses, everything from a teeth whitener to a water filter but before I go off on a tangent today we are focusing on its detox properties!

Activated charcoal helps to bind to toxins and chemicals and remove them from the body. Therefore drinking it is a powerful way to help your body detox and remove these nasties in your bod and ITS COMPLETELY TASTELESS!!

This smoothie has a super clean collagen protein and turmeric as an anti inflammatory making it a perfect way to sneak CHARCOAL into your system! *Please note because this packs a punch it's recommended you have it in the afternoon so it doesn't effect any medication, it can be used daily however give your body one rest day from it per week.


1/2 tsp turmeric

1 tsp activated charcoal

2 scoops of vital proteins collagen peptides (all my plant based babes out there can use a vegan vanilla protein instead)

3/4 cup unsweetened almond milk

1/2 cup water

3/4 cup frozen raspberries



  • Add all ingredients to a Bullet blender
  • Blend
  • Serve in a glass, top with turmeric and a raspberry and BOOM. Detox heaven.


Calories: 175

Carbs: 18g (10 of which are fiber)

Sugar: 8g

Protein : 20g

Fat: 2.8


These delicious balls of goodness may just win the award for the most fool proof snack to make EVER. Seriously easy and seriously delicious. Packed full of ALLLLLL the superfoods (Maca powder, cacao & coconut oil) to give your energy levels and your metabolism a lil boost pre workout or to pick you up and fill that choc craving in the afternoon. These guys are high in the good kind of fat that help your body lean down, so essentially another GUILT FREE treat to add to the list!



1/2 cup cashews

1 cup vegan choc protein (I used Vega sport performance)

1/4 cup coffee grinds

1/4 cup melted coconut oil

1 tbs Maca powder

3 tbs Almond meal

1/2-3/4 cup water

2 tbs cacao + 1 tbs for rolling

  • Add all ingredients into your Nutribullet or blender and blend until combined . Start off with 1/2 cup of water and add more as needed. The goal is for it to come out looking like breadcrumbs so this may take a full 3/4 cup of water.
  • Once ingredients are combined it's time to get ballin'! I wasn't lying when I said this was easy! Haha.
  • Take a tbs of the mix and roll into a ball, then roll in cacao powder, repeat until the mixture is gone, this should make roughly 15-18 balls.
  • Store balls in an air tight container in the fridge.

Serves 15-18

Per serve

Calories 100

Carb 2.2

Fat 7

Protein 6.5

Sugar .5


This one doesn't need any words except GET IN MY FACE. I was on a mission to create something insanely delicious yet still keeping me on point with my eating, I mean we are in our last weeks of summer, why ruin the beach body now?! After playing around in the kitchen who knew the answer was chickpeas and protein powder and believe it or not but these tick all the healthy boxes; Sugar free, vegan, gluten free, raw, dairy free, grain free so yes I have literally made magic happen haha. Oh and did I mention that this is another easy bendable thing too?! 🙈 So now there's no excuse to not make these immediately.




Paper/foil Cupcake trays X 8

1 can of chick peas

1 scoop vanilla or choc protein powder (this can either be vegan or whey and which ever flavor you decide on will just slightly flavor the cookie dough so this can be whatever give like!)

1/3 cup almond meal

2 tbs flax meal

1 tsp baking soda

1 cup almond milk


1/3 cup cacao powder

1/4 cup melted coconut oil


- Rinse and drain the can of chick peas and add to bullet blender.

- Add almond milk and blend until smooth.

- Add all other ingredients and blend again.

- Sample this bad boy, assess if you need to add more protein powder or not. If you need a slightly sweeter taste then add another tbs and blend again (you could also use stevia if needed),  then praise me for being a genius and then put the container in the freezer while you start on the cups. 

- Combine the coconut oil and cacao in a small bowl until a smooth chocolate is formed.

- Lay out paper cupcake trays and start to fill one at a time with the chocolate. Use 2 tbs of the choc per tray, swirl the choc around the tray so the base is covered and it runs up the sides 3/4 of an inch high. Set the other half of the choc mixture aside, you'll need this for the tops in 5 mins.

- Place choc moulds in freezer to set for 5 mins

- Take out both the choc moulds and the cookie dough. One mould at a time spoon 1 tbs of the cookie dough into the cupcake mould patting it down as flat as possible, continue this for all 8

- Now for the tops! Take 1 tbs of the choc and drizzle on top of the cookie dough, spread it around to create a "lid" on your cup.

- Place in the freezer for 5 mins, then transfer to the fridge until ready to eat. Enjoy!




CARBS 12.5

FAT 4.4





 😍 Healthy people love chocolately things too and Ahhhh talk about easy, once again this is a blend blend blend kinda thing. This guy can be a dessert to keep you on track and focused on those goals or an even awesome brekky (I mean high in protein, good fats and fiber, sounds pretty perfect to me) to make the night before when eggs seems oh so hard in the morning. It's vegan, paleo, sugar free, dairy free and gluten free and bound to keep all food requirements focused tummies happy.



1/3 cup chia seeds

1/3 cup cacao powder

2 cups almond milk

1/4 cup choc vegan protein powder

1 tbs coconut oil


- Place all ingredients in the blender and BLEND BLEND BLEND

- Open bullet container, give it a stir and blend again!

- Place into ramekins and into the fridge for about an hr and tadaaaaaaa chocolately dairy free guilt free goodness.

Serves 3

Calories per serve 240

Carbs 18g (13 of which are fiber!)

Fat 16

Protein 13

Sugar 0




Makes 8

As the temperature continues to rise so does my need for ice cream. I created these bad boys on the remnants of my cupboards, not only are they so high in protein they could double as post workout recovery but they are also the perfect dairy free healthy (sugarfree) sweet treat. Annnnnnnnd the best bit?! They are so insanely simple to make these are quickly going to become your go to.



4 scoops vanilla protein (this can be vegan or whey protein powder)

3 tbs pb2

3 cups unsweetened vanilla almond milk

1/2 cup coconut oil

1/2 cup cacao powder


- In a bullet blender add 3 tbs coconut oil, protein powder, pb2 and almond milk and blend until combined

- Pour in to ice pop moulds

- Freeze for 2 hrs

- Take out of the freezer and set aside for 5 mins

- Mean while in a ramekin combine 5 tbs of coconut oil and the cacao powder until a melted chocolate type consistency is formed.

- Take pops out of the moulds and dip into the choc one by one and place in mould upside down to set.

- Store in the freezer in an air tight container

Serves 8:

Per serve...

Calories 216

Carbs 6

Fat 15

Sugar  .5


Cookie dough bites that are good for you?! Umm whaaaat?! Yup, this Another one that falls into the glutenfree, sugar free, paleo, vegan and chemical free categories. Generally I'm a huge fan of a protein ball but I have to admit that these would have to be up there with the best that I've had. Packed full of protein and good fats these balls are a great energy boost and free of any nasties. Super quick and easy to make annnnnnd they taste so god damn good it might be hard to keep them around for long.



1/2 cup cashews
1/2 cup peanuts
1/2 cup pb2 powder
1/4 cup coconut oil
3/4 cup apple sauce
1 tbs lacuma powder
3/4 cup vegan vanilla protein
2 tbs desiccated coconut
1/4 cup almond meal
1/4 cup cacao nibs

- Take the peanuts and the cashews and give them a quick 5 Sec whiz in a bullet Bullet blender. The idea is to keep them rough and chunky, this will keep your balls texturally exciting. Transfer them to a medium sized mixing bowl.
- Add the remainder of the dry ingredients to the mixing bowl and stir until combined.
- Add the apple sauce and get mixing! The mixture should start to be getting a little dough like. You want this to stay on the dryer side but still mould-able. If it's too dry add 1 tbs of water and stir again.
- It's now time to be a baller and get Rollin'! Aim for balls about 1 inch or so in diameter. The mix should make around 15-17 balls depending on size.
- Store in an air tight container in the fridge and enjoy!

Nutritional info:
Serves 17
Calories: 112
Carbs: 5
Fat: 8
Protein: 6


God damn talk about delicious. This one will have you shocking guests when you tell them it's free of any nasty things and waistline friendly (yes this is one of those fat is your friend things) I'm telling you, it's THAT good.

This is pretty much entirely made in a NutriBullet / Blender and takes no more than 20mins (excluding fridge time). I'm a complete sucker for an easy, low fuss recipe and this is one of them. Not to mention that it ticks all those healthy boxes : Paleo, Dairy free, Gluten free, Sugar free and raw.

Serves 6

Remember this guy is super dense so it serves 6, I love making mini single serve cheesecakes in ramekins or cupcake trays because I love individual portioned desserts and it makes presentation and serving sooo much easier when having guests over for dinner.



2 cups raw cashews

1/2 cup apple sauce

1/2 cup frozen blueberries thawed - save a couple for topping

3 tbs lemon juice

4 tbs coconut oil - melted

4 tbs of grated lemon rind

1/2 Pinch of Himalayan pink salt



1/3 cup golden flaxseed

2 tbs coconut oil

1/3 cup raw almonds 

2 medjool dates

1 tbs lacuma powder

1/2 tsp cinnamon



"Cheesecake Filling":

  • Soak cashews in water for a minimum of 20mins, ideally 1 hr. The longer you soak them the creamier they will be.
  • Take soaked cashews (make sure you've drained them) and place them in a bullet/blender. Blend til smooth.
  • Add the blueberries, apple sauce, lemon juice to the cashew mix and continue to blend until creamy.
  • Add all other ingredients to the mix and that's right you guessed it, BLEND AGAIN.
  • Your "cheesecake" filling should be super smooth by this stage, place it in the freezer to cool down while you start the base!


  • Once again, all ingredients in the bullet (different cup to the cheesecake mix, that would just be weird and ruin the magic that's about the happen!) Blend until the mixture becomes bread crumb like.



  • Take cheesecake mix out of the freezer, try a bit ahhhhh talk about delicious right?!
  • Take a ramekin about 2" wide and 2" deep or a glass and press 1/6 of the crust mix into the bottom for your base.
  • Spoon 1/6 of the cheesecake mix on top and spread the top smooth.
  • Top this bad boy with anything you like! I went with the semi lazy yet effective blueberries and lemon rind twist
  • Repeat this X 6
  • Place cheesecakes in the fridge for at least 30 mins and BOOM ready to serve. Prepare to have to have your mind blown.



Serves : 6

Calories per serve: 300

Fat: 22

Carbs: 15

Sugar: 7

Protein: 7




Ok so you all know I'm a huge fan of a protein ball and over the weekend I thought woaaaaaah what if I mix it up and made my own insanely delicious dessert like FUDGEY BERRY PROTEIN BARS!! Mind blown annnnnnnnd it got the huge thumbs up from all the family.



1 cup vanilla vegan protein

2 cups of defrosted frozen berries (don't drain them as the juice works really well in this)

1/2 cup almond meal

1/2 cup cashew butter

1/4 cup melted coconut oil

1 vanilla bean pod

1/2 cup freeze dried raspberries


  • Blend the berries in a bullet blender until smooth. Add the cashew butter, coconut oil and the inside seeds of your vanilla bean and blend again. Pour contents into a medium mixing bowl.
  • Add almond meal and protein powder to mix in the bowl and stir through.
  • Take half of the freeze dried raspberries and gently fold through your mix, this looks a lot better chunky and works as little flavor explosions in the slice. Set mix aside.
  • Line a medium sized brownie baking tray with waxed paper
  • Add mix to the tray, spread about 1 inch thick.
  • Sprinkle the remaining freeze dried raspberries on top, place in the freezer for 20mins
  • Once hard, cut into squares 2x2 inches and these bad boys are ready to rock!
  • Store in an airtight container in the fridge or freezer, I kinda dig the frozen vibes on a super hot day but either option is pretty god damn delicious.




FAT: 17






I'm all about the superfoods and these bad boys are packed with them!! I'm convinced the more I eat I get closer and closer to becoming a super hero right?! 😜


These babies tick all the boxes, they are paleo, vegan, gluten free and sugar-free which makes them the perfect afternoon pick me up and will fill that chocolate craving or even as a pre workout energy boost. I've perfected the recipe so no the matcha does not taste "too green" or like dirt. 


Ok so here's a quick run down on our key players here.

Matcha: Matcha is the queen bee of superfoods. 100% pure organic green tea leaves ground into powder. It contains up to 137 times the antioxidants of regular green tea, a great metabolic and energy boost.

Coconut oil: Ahhh hello weight loss friendly fat. Yes fat can be your friend! It contains a unique combination of fatty acids with powerful positive effects on metabolism. It's also a great energy source too. 

Lacuma powder: not only is his guy high is beta-carotene and iron but it's also a sugar free natural sweetener that has crazy delicious caramel vibes.




4 tbs coconut oil 

1.5 tbs matcha powder 

3/4 cup apple sauce 

1 cup vanilla vegan pea protein

1/2 cup desiccated coconut 

1 tbs lacuma 

1/4 cashew butter 

2 tbs water 



2 tbs coconut oil

4 tbs cacao powder 



- Combine all dry ingredients for the balls in a bowl

- Add coconut oil, apple sauce, cashew butter and water. Fold til a dough like mix is formed

- Roll into balls about 1 inch or so big 

- Place balls on a plate in the fridge


Now for the choc coating! 

- Melt the coconut oil over a low heat, place in a ramekin

- Add cacao powder and mix until a melted chocolate consistency is formed

- Take balls from fridge, one at a time dip in the choc mix, place on plate top with a pinch of desiccated coconut and matcha powder

- Keep in an air tight container in the fridge

- Too easy 💚💚💚💚💚💚

Serves: 15
Calories per serve: 130
Carbs: 7
Fat: 8
Protein: 9
Sugar: 2


Oh hey there chocolate bark, it's been a minute!  

This week I discovered @vitalproteins collagen peptides and am loving sneaking it in to all my fav recipes. Talk about a game changer, making this high protein annnnnd ANTI AGING?!  



1/2 cup coconut oil

1/2 cup cacao powder

2 scoops of collagen peptides from vital proteins

3 tbs almond flakes

3 tbs cashew butter


- In a medium mixing bowl combine cacao powder

- Melt coconut oil over a very low heat and stir into dry ingredients, combining until a melted chocolate type consistency is formed.

- Spread half the mix onto baking paper and spread it quite thin

- Before it sets, sprinkle the almond flakes on top of the choc

- Follow with the cashew butter, use all of it but do this by taking a tenth of a teaspoon at a time and scattering blobs of this delicious goodness on the choc mix on the paper.

- Take the remainder of the choc mix and slowly pour over the blobs of cashew butter and almonds

-  Set choc aside in the freezer for ten mins.

- Once set, Break up in to and fix allllll those choc cravings. God damn, will be hard not to eat this all in one sitting.




1/2 cup cashew butter

3/4 cup desiccated coconut

1 & 1/2 cups fresh raspberries 

1 cup vanilla vegan protein powder

1/4 cup coconut oil melted



- In a medium mixing bowl mash the raspberries with a fork, until liquefied.

- Add cashew butter and coconut oil and stir until completely folded through

- In a separate bowl, combine the coconut and vegan protein powder

- Slowly add the dry ingredients to the wet ingredients a couple of tablespoons at a time folding through each time until both mixes are combined into a thick dough like mix.

- Roll your balls! About roughly an inch in diameter. Store in a sealed container in the fridge and BOOM.


Yup I'm a total baller these days and my body has been craving all the green things to fight the cold and keep me on my A-game! 



1/4 coco oil

1/2 cup flax meal

2 packets of spruce by @eboost

1/2 cup apple sauce

1tsp matcha powder

2 scoops vegan vanilla protein powder (I'm using proper protein) 

1/2 cup cashew butter


- combine all dry ingredients in a bowl

- Add coco oil, apple sauce and cashew butter and fold til a dough like mix is made

- Roll into balls about 1 inch or so big

- Roll into desiccated coconut and keep in the fridge.

- Too easy 💚💚💚💚💚💚


Ok so I'm getting all patriotic over here in NYC and have recreated an allergy/ healthy version of an Aussie classic; THE LAMINGTON. For those who have no idea what a Lamington is, let me enlighten you. It's a cube of vanilla sponge, dipped in chocolate then rolled in coconut and it's insanely delicious but sadly not so good for you. So I didn't get the cube part down pat but it ticks all the nerdy health freak boxes (#paleo #glutenfree #vegan #sugarfree and #dairyfree) making them more or less guilt free!



1/2 cup cashews

1/2 cup vegan vanilla protein

1/4 cup toasted coconut flakes

1.5 tbs mct powder (optional)

1/4 cup almond meal

1 tbs mesquite powder

8 tbs melted coconut oil

1/4 cup desicated coconut + extra for rolling

2 heaped tbs of cacao powder

1/4 cup water


- Whiz the 1/2 cup cashews in a blender for 30 seconds so they are not completely blended

- In a small bowl combine the 2 tbs of cacao with 4 tbs of the melted coconut oil, this should make a smooth chocolatey syrup type consistency. Set this aside this is to coat your balls after they have been made

- In a medium sized bowl, combine all of the remaining dry ingredients.

- Add 4 tbs of coconut oil and half of the water and mix thoroughly. We are aiming for a dry dough like mix, slowly add the rest of the water if needed to achieve this. 

- Rollin' time! Take the mix and roll into balls about 1 & 1/2 inches in diameter as you finish rolling each ball, place in a bowl in the fridge.

- Once all of the balls are rolled it's time to coat these delicious things in the choc. Dip one at a time in the choc then into desiccated coconut. Place on a plate and then into the fridge for the choc to harden.  Store in a sealed container in the fridge and try not to eat them all in one sitting!


Yep I'm back on the bullet desert vibes! This was also a end of the week what's left in my cupboard dessert too. You can definitely make it with a crust, take the ingredients and steps from my Turkish delight cheese cake post. This recipe makes 2 individual serves. So if you need more double it!



1 cup soaked cashews (make sure these are soaked in water for 30min, makes them extra creamy!)

7 dates (3 to be soaked with the cashews)

1 tbs coco oil

1/2  cup apple sauce

1/2 tsp cinnamon

1 tbs lacuma powder

1 tbs mesquite



FILLING- all ingredients in a bullet blender for a minute, open it up give it a stir. Repeat this process x3 and place in the freezer.


- Chop the remaining 4 dates lengthways

- Place them a saucepan over a low heat with 3 tbs of water

- Allow them to simmer away, as the water disappears add a tbs more until a syrupy delicious sticky date esque topping is formed.

- Take off heat, set aside.


- Take cheesecake mix out of the freezer, try a bit ahhhhh talk about delicious right?!

- Spoon half of the cheesecake mix into a ramekin or glass

- Top this bad boy with 1/2 the date mix, dust with cinnamon, Repeat this X 2

- Place both cheesecakes in the fridge for 30 mins and HOLY YUM!




2 tbs coconut water powder

1 cup @properprotein coconut vegan protein

1/4 almond meal

1 tbs mesquite powder

1/4 cup chopped raspberries and black berries

1/2 cup water



-Combine all dry ingredients in a bowl

-Add water and stir until a dough like mix is formed

-Add berries to the mix and gold through

-Roll into balls and roll into desiccated coconut, refrigerate and Ball so hard.