1. Roast the pecans and almonds in the oven for 10-12 minutes at 180ºC. Put aside to cool before blending into a fine crumb.
  2. Add remaining ingredients, except coconut, to a food processor and blitz until smooth.
  3. Roll into bite-sized protein balls and coat in desiccated coconut.
  4. Store protein balls in the fridge or freezer until ready to eat.