Place chickpeas, cashew butter, maple syrup, almond meal, Melrose Essential Reds, desiccated coconut and salt into a blender and blend on low–medium speed until mix has combined.
Mixture will be a little sticky, so place in the fridge to firm up and chill. If mix is still too sticky or wet to roll into a ball, add a little more almond meal or desiccated coconut.
When mixture is chilled and firmer to work with, take a few tablespoons of mix (about 40–50g) and roll into small balls. Finish with desiccated coconut if desired or leave as they are. Keep stored in fridge.
To make a cookie dough flavour, leave out the Essential Reds powder and add one teaspoon of vanilla extract and a half a teaspoon of cinnamon instead.
If you don't have Melrose Coconut Cashew Butter, you can use another nut butter like Melrose Macadamia Cashew Nut Butter or even ABC Butter.