Kona Coffee Macadamia Balls!

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I’m ***GIVING AWAY*** 5 jars each to 5 winners of Artisana Organics Superior Raw Organic Nut Butters on my Instagram!!

That’s over $75 worth of nut butter to each person!

 

HOW TO ENTER:
1) Like this post and my previous 6 pics on my Instagram
2) Be following me (@lisipper) and @artisanaorganics
3) Tag a friend in my IG post who loves nut butter more than you!

*Extra points to those who reshare this post in their own Instagram stories. Winners will be announced next week on my IG so keep watch!



Click HERE to get a tub

Ingredients:
1/2 cup Artisana Organics Mac-Coconut Butter (code: LILSIPPER)
1 level scoop of my x Nuzest Digestive Vanilla protein powder
3/4 cup unsweetened chocolate (I used Santa Barbara Chocolate’s Organic Criollo Cacao – code: LILSIPPER)
1 tsp of La Republica Organic Instant Coffee (code: LILSIPPER10)

Get samples HERE

Method:
Mix Mac-Coconut Butter and protein powder and place in the refrigerator to harden while you prepare the chocolate.
Melt chocolate then stir in instant coffee until well combined. Remove nut butter mixture from refrigerator and roll into small balls (if it’s not hard enough yet, place in the freezer until it firms up – this will quicken the process) Once you have your macadamia nut butter balls formed, place in the freezer for 5-10 more minutes as they would have begun to soften from your hands when forming into balls.
Once the balls are solid and firm, coat each with your melted chocolate coffee and place back in the freezer one more time for the chocolate to harden then enjoy!
Store in the refrigerator.

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