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  • Healthy snacks
  • Melrose Resident Wholefoods Cook Dani Venn
  • Gluten Free
  • Dairy Free
  • Vegan
  • Prep time:

    10 minutes

  • Cooking time:

    10 minutes

  • Servings:


  • Ingredients:

    400g can chickpeas, drained
    ½ cup Melrose Coconut Cashew Nut Butter
    ½ cup pure maple syrup
    2 cups almond meal
    2 tbsp Melrose Essential Reds
    ½ cup desiccated coconut, plus extra for rolling
    1 tsp salt flakes

  • Method:

    Place chickpeas, cashew butter, maple syrup, almond meal, Melrose Essential Reds, desiccated coconut and salt into a blender and blend on low–medium speed until mix has combined.

    Mixture will be a little sticky, so place in the fridge to firm up and chill. If mix is still too sticky or wet to roll into a ball, add a little more almond meal or desiccated coconut.

    When mixture is chilled and firmer to work with, take a few tablespoons of mix (about 40–50g) and roll into small balls. Finish with desiccated coconut if desired or leave as they are. Keep stored in fridge.

  • Tips:

    To make a cookie dough flavour, leave out the Essential Reds powder and add one teaspoon of vanilla extract and a half a teaspoon of cinnamon instead.

    If you don't have Melrose Coconut Cashew Butter, you can use another nut butter like Melrose Macadamia Cashew Nut Butter or even ABC Butter.

Melrose MCT Oil

Melrose MCT is made with only the best part of the coconut and helps support mental and physical performance. Discover the Melrose MCT Range.


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