2/3 cup raw unsalted macadamia nuts
1/2 cup creamy unsweetened cashew butter
1/4 teaspoon pure coconut extract
2 tablespoons hemp seeds
2 tablespoons unsweetened, full-fat coconut milk
2–3 tablespoons unsweetened, shredded coconut flakes
Place macadamia nuts in a food processor. Pulse until chopped coarsely.
Add cashew butter, coconut extract, Mango Pineapple Collagen Quench hemp seeds, and coconut milk to the food processor.
Combine all ingredients and process until you get a dough-like consistency.
Using clean hands, remove about a teaspoon or so of dough at a time.
Roll the dough into a ball. Dump unsweetened coconut onto a plate. Roll balls in coconut. Serve immediately.
Store any uneaten balls in an airtight container in the refrigerator for up to five days. Or, store in resealable freezer-safe bags in the freezer for up to three weeks.