* 1 ripe banana (≈100 g mashed)

* 60 g  protein powder 
or you can also use Coco Earth Almond Flour

* 1 tbsp maple syrup or honey (or sugar-free maple if preferred)

* 1 tbsp almond butter (or cashew butter)

* 1 tsp ground ginger

* ½ tsp cinnamon

* ¼ tsp nutmeg

* Pinch ground cloves (optional but very gingerbread)

* 1 tsp vanilla extract

* 2 tbsp finely chopped walnuts or pecans (optional)

White chocolate coating

* 60–80 g sugar-free white chocolate

* 1 tsp coconut oil (optional, helps it melt smoothly)

* 1 bag Frisp Raspberry Crisps, crushed 

Instructions

1. Mash banana in a bowl until smooth.

2. Stir in almond butter, maple syrup, and vanilla until combined.

3. Add almond meal, protein powder (if using), and all spices. Mix until a thick, rollable dough forms.

* Too sticky → add a little more almond meal

* Too dry → add 1–2 tsp almond milk or water

4. Gently fold in walnuts or pecans if using.

5. Roll into 8–10 small balls and place on a lined tray.

6. Freeze for 30 minutes or until firm.

7. Melt white chocolate ( with Coco Earth Liquid Coconut Oil). Dip each ball, let excess drip off.

8. Sprinkle over crushed Frisp freeze dried raspberries.

9. Return to the fridge for 10–15 minutes until chocolate is set.

Storage

* Fridge: up to 7 days

* Freezer: up to 1 month