I’ve been making these for a few months and they are the BEST snack. They are healthy, packed with protein AND taste like a chilled brownie. Here’s the recipe!

RECIPE

For the filling:

5 tbsp peanut butter 

2 tbsp melted coconut oil 

2 tbsp maple syrup 

4 tbsp home made nut milk (or canned coconut milk) 

1 tsp vanilla 

1 cup + 2 tbsp almond flour 

4 tbsp cocoa power

1 scoop protein powder (I use Prime-Chocolate or Vital Proteins Collagen)

1 tbsp adaptogen mushroom blend (I use this one)(***It’s a Mexican product, but you could any that you like. I like this one for the recipe because it adds a very slight chai flavour that just brings depth to the chocolate but isn’t over powering)

 

For the shell:

1 cup Cocoa Powder 

1/2 cup melted coconut oil (***please note: the measurements for this part are approximate and I usually just eye ball it. You want a smooth consistency that coats the ball that isn’t too thin or too thick)

Flakey Salt (Maldon is my fave)

Instructions:

1. Mix everything together in a large bowl, in no particular order. The mixture might seem wet at first but let it sit for 5 minutes and the almond flour will absorb all the moisture. You want it to be moist but not wet. Use your discretion while mixing the ingredients (ie. if you need to add a splash more milk or a sprinkle more almond flour, feel free to do so).
2. Roll the dough into balls using your hands. If you have a small cookie dough scoop you can use that to portion and then use your hands to form. You can make them as big or as small as you want. Whatever size feels good for you to snack on.
3. Place the balls on a baking sheet lined with parchment and put in the fridge for 10 minutes while you prepare the chocolate coating.
4. For the coating, mix the cocoa powder and coconut oil together until it is smooth and there are no lumps. This is something that you might need to tweak to get just the right consistency. You don’t want it watery thin, and you don’t want it super thick. Ideally you want it thick enough so it coats the ball nicely. (ps. you are going to do two coats)
5. Prepare a drip area with a cookie drying rack placed over a baking/cookie tray.
6. Remove the balls from the fridge and one at a time, place in the chocolate mixture coating the entire ball. Finish the rest of the balls, then place back in the fridge to cool/dry for 5 mins.
7. Once the initial shell is dry, remove them to do a final chocolate coat. If you need to mix more chocolate mixture, do so before removing the balls from the fridge. (If you end up with extra chocolate mixture you can place it in a tupperware and save it for the next time you make these)
8. Coat each ball in chocolate again and right after the second coat (of each ball) sprinkle with sea salt. ***Please note: the sprinkling of the salt has to happen right after you dip each ball in the second coat of chocolate otherwise the coating will dry and the salt will not stick – eeek!
9. Place the finished balls back in the fridge to finish drying.
10. After 30 minutes, remove the balls from the drying rack and place in an air tight container. I find they last for at least a week, sometimes a little longer (if you don’t eat them all before then!)

***This recipe was adapted from “Protein Cookie Dough Bites” by Chealsea Yoga 🙂

Let me know what you think of these treats! I can’t wait to hear!

Ryley