Lemon Cheesecake Protein Balls

Lemon Cheesecake balls –
Makes about 20-24 depending on size.

1/2 cup almond meal
1/2 cup unsweetened desiccated coconut
40-60gm Vanilla whey isolate
Juice and finely grated zest of 1 lemon
1/4-1/3 cup coconut oil

1. In a large mixing bowl, add the almond meal, coconut, lemon zest and protein powder. Stir to combine.
2. Pour in the melted coconut oil (1/4 cup first) and the lemon juice, stir well until you get a dough like consistency. Add more coconut oil as needed (you don’t want it crumbly, it should stick together easily).
3. Pop into the fridge for 20 minutes to allow to set so it is easier to work with. Roll into balls, or press into a baking paper lined dish if you would prefer to cut up into bars. Pop back into the fridge for 30 minutes to set.
4. Store in the fridge for one week (good luck lasting that long). These will also last much longer in the freezer … but that won’t stop you eating them as they taste like lemon cheesecake ice cream from the freezer!