These little mini cupcakes are such a great healthy, grain and gluten free snack. They pack a mean protein, calcium and good fats punch.

Ingredients

2 tbsp coconut flour
1 heaped tbsp organic cacao powder
2 tbsp rice malt syrup
2 scoops 180 Superfood protein blend (vegan coconut)
1 cup roughly ground walnuts
½ cup tahini
½ cup coconut oil melted
1 tbsp coconut flakes and 1 tbsp walnuts (roughly ground for sprinkles)

Method

• Place all dry ingredients together in a large bowl. Add rice malt, melted coconut oil and tahini.
• Mix together until mixture is moist and sticky.
• Place in silicone cupcake tray or roll into balls.
• Sprinkle with roughly ground coconut and walnuts.
• Freeze for at least 2 hours.
  Enjoy!

Notes
Makes 6 cupcakes or 12 mini cupcakes.