1/2 c soaked Brazil nuts
2 T vanilla
1 T maple syrup (or other liquid sweetener)
2 T coconut flour (this is the key to the cake batter – try not to sub)
1 T vanilla protein powder (optional)
Blend Brazil nuts, vanilla, and maple syrup until smooth. (I used my Magic Bullet.) Scoop the Brazil nut cream into a medium sized bowl and add the coconut flour and protein powder (if using). Stir to combine. Dough should be thick and soft – like soft play dough. Use a cookie scooper to make the dessert balls and freeze to firm. Store in the freezer to retain freshness.