Adaptogenic Vanilla Bean Bites with White Chocolate Drizzle Recipe

Serves: Serves 16


  • 1/2 cup cashews
  • 1 cup unsweetened shredded coconut
  • ½ cup Organic Plant Based Protein Powder - Vanilla
  • 1 TBS ashwaganda powder
  • 1/4 cup finely chopped cocoa butter (melted)
  • ¼ cup maple syrup
  • 2 TBS melted cocoa butter
  • 2 TBS maple syrup


  1. Add cashews and shredded coconut to a food processor and mix until a creamy paste is formed, scraping down sides as needed.
  2. Add melted cocoa butter, maple syrup, Protein Powder, and ashwaganda powder and mix once more to combine.
  3. Using a Tablespoon or small cookie scoop, scoop out rounded Tablespoons and gently roll into balls.
  4. Once formed, add to the desiccated coconut dish and roll to coat. Set on a serving plate. - Repeat until all balls are rolled – about 12-16.
  5. Whisk together white chocolate drizzle sauce and drizzle over balls.
  6. Store balls in the fridge for up to one week and freeze for long term storage.