1/2 cup raw almonds
1/2 cup raw cashews
3/4 cup (approx 8 large) Medjool dates
1 cup freeze dried strawberries
1 Tablespoon of vanilla
2 T Power Fuel NuttZo
1/2 teaspoon of cinnamon
A pinch of salt

Optional add-ins:
1 tsp of maca powder
2 scoops of collagen

1 cup raw almonds
1 cup raw cashews
1 1/2 cup (approx 16 large) Medjool dates
2 cup freeze dried strawberries
2 tablespoon of vanilla
4 T Power Fuel NuttZo
1 teaspoon of cinnamon
A pinch of salt
(x2)
Optional add-ins:
2 tsp of maca powder
4 scoops of collagen

1 1/2 cup raw almonds
1 1/2 cup raw cashews
2 1/4 cup (approx 24 large) Medjool dates
3 cup freeze dried strawberries
3 tablespoon of vanilla
6 T Power Fuel NuttZo
1 1/2 teaspoon of cinnamon
A pinch of salt
(x3)
Optional add-ins:
3 tsp of maca powder
6 scoops of collagen

Optional but highly (HIGHLY) recommended – Place your almonds and cashews on to a lined baking tray and roast at 175’C/350’F for 5-10 mins until lightly toasted, gloriously golden and deliciously fragrant.
Once toasted, place your nuts into your food processor/blender and pulse until crumbly, you want there to still be a few bigger chunks to give the bites some nice texture.
Add dates and process until the mixture starts to come together into a sticky “dough”.
Add vanilla, cinnamon, salt along with maca and collagen (if using) then process again until combined.
Add freeze-dried strawberries and process again to combine.
Using your hands, roll approx 1 small Tablespoons worth of dough into bite-size balls then set aside
 – FYI – I like to make my bites on the smaller side. You would probably need 3 of mine to make up one of those golf ball size bites you buy at cafe’s or in stores.
If you are going to coat your bliss bites simply place your strawberry powder & coconut into a small bowl or ziplock bag and gently press/shake until nicely coated. Store in the fridge until ready to serve.