Macadamia Protein Balls, Chocolate Crinkle Cookies and Pistachio Cookies

Place the coconut in a food processor or blender and blend on high for 30 seconds, scraping down the sides as needed, until finely processed.

Scrape down the sides of the bowl with a spatula, then blend again on high for an additional 15 seconds until smooth.

Add coconut oil and blend on high for 30 seconds until smooth. Transfer to a sealable container and store in a cool, dark place until ready to use. Clean and dry the blender.

Place macadamias and chia seeds into a blender or food processor and process on high for 10 seconds until finely milled. Scrape down the sides of the bowl with a spatula.

Add the dates, vanilla extract, and 50 g of the reserved coconut butter to the blender or food processor and blend on high for 15 seconds until well combined.

Form mixture into small balls (approx. 16), then roll in desiccated coconut or chia seeds to coat. Place into refrigerator for 30 minutes to set. Serve immediately or transfer to a sealable container and store in refrigerator until ready to serve.

Add the eggs, sugar, and vanilla seeds to the bowl. Whisk or mix with a hand mixer on medium speed for about 15 seconds until combined. Scrape down the sides of the bowl with a spatula to ensure everything is evenly mixed.

Add the flour, baking powder, and salt to the bowl. Mix with a spatula or hand mixer on low speed for about 20 seconds until combined. Transfer the dough to a floured work surface and shape it into a ball. Place the dough in a bowl, cover it with plastic wrap, and refrigerate for 1.5 hours.

Preheat the oven to 170°C.

Shape the dough into small balls using your hands. Dip one side of each ball into powdered sugar so that only one side is coated. Place the cookies on a baking sheet lined with parchment paper and bake for 12 minutes. Allow them to cool on a wire rack.

Add the flour and butter to the bowl, then pulse in a food processor for 5 seconds until crumbly. Continue kneading the dough by hand for about 40 seconds until it comes together smoothly.

Add the pistachios and dried cranberries to the bowl, then pulse in the food processor 6-7 times for 1 second each, until coarsely chopped and evenly combined.

Transfer the dough to a lightly floured work surface and shape it into a log (30 cm long). Wrap it in plastic wrap and place it in the freezer for 1 hour. 

Preheat the oven to 150°C.

Remove from the freezer and slice into round discs (approximately 1 cm thick) using a sharp knife. Transfer to the prepared baking tray and bake for about 20-30 minutes (150°C) or until the cookies are lightly golden. Allow to cool after baking.

Place the white chocolate in a food processor or blender and chop for 5 seconds until finely processed. Transfer to a heatproof bowl and melt gently over a double boiler or in the microwave in 30-second intervals, stirring between each, until smooth.

Dip each cookie into the melted chocolate and let them set in the refrigerator until the chocolate hardens.

In a heatproof bowl, combine the butter and chocolate. Melt gently over a double boiler or in the microwave in 30-second intervals, stirring between each, until smooth.

Line a 30 x 40 cm baking tray with parchment paper and set aside. Place the rice and sugar in a blender or food processor and grind on high for 1 minute until finely powdered. Scrape down the sides of the bowl with a spatula.