Ingredients
Method
- Line a baking sheet with parchment paper and set aside.
- In a medium mixing bowl, stir together the almond butter, honey, and vanilla bean paste until smooth and well combined.
- Add the almond flour, chocolate protein powder, cocoa powder, and fine sea salt to the bowl and mix until a soft, cohesive dough forms.
- Use a tablespoon or small scoop to portion the dough into 12 equal amounts, then roll each portion between your palms to form smooth balls.
- Place the balls on the prepared baking sheet and chill in the freezer for 15 minutes or in the refrigerator for 30 minutes, until firm.
- In a microwave-safe bowl, combine the chocolate chips and coconut oil, then microwave in 30-second intervals, stirring after each, until completely melted and smooth.
- Using a fork or spoon, dip each chilled ball into the melted chocolate, turning to coat, then let excess chocolate drip back into the bowl before returning the ball to the parchment-lined sheet.
- Immediately sprinkle the tops with a pinch of flaky sea salt.
- Refrigerate the coated balls for at least 1 hour, or until the chocolate shell is fully set.
Notes
- Store finished protein balls in an airtight container in the refrigerator for up to 7 days.
- For longer storage, freeze in a freezer-safe container with parchment between layers for up to 2 months.
- If frozen or very cold, let the balls sit at room temperature for 5 to 10 minutes before serving for the best fudgy texture.
- You can substitute peanut butter or cashew butter for almond butter, as long as they are creamy and unsweetened.
- For longer storage, freeze in a freezer-safe container with parchment between layers for up to 2 months.
- If frozen or very cold, let the balls sit at room temperature for 5 to 10 minutes before serving for the best fudgy texture.
- You can substitute peanut butter or cashew butter for almond butter, as long as they are creamy and unsweetened.