Ingredients (Makes 8-12)
- 75g almond flour or ground chia seeds
- 4 tbsp almond butter (or smooth peanut butter)
- 2tbsps unsweetened quality cocoa powder
- 1tbsp honey (more if needed)
- 2 scoops chocolate whey protein powder
- 1tbsp coconut oil (melted)
- 75g unsweetened shredded coconut
- 50g desiccated coconut (unsweetened)
- 30g crushed pecans (optional)
- 50g cocoa nibs
Ingredients (Makes 8-12)
- 75g ground chia seeds or almond flour
- 4 tbsp almond butter (or smooth peanut butter)
- 2tbsps unsweetened quality cocoa powder
- 1tbsp honey (more if required)
- 2 scoops chocolate whey protein powder
- 1tbsp coconut oil (melted)
- 75g unsweetened shredded coconut
- 50g desiccated coconut (unsweetened)
- 30g crushed pecans (optional)
- 50g cocoa nibs
Directions
- Combine the ground chia seeds, smooth nut butter and cocoa powder in a food processor, blending until thoroughly combined. (If you don’t have a food processer mix the ingredients in a glass bowl with a wooden spoon and combine well)
- Add the protein powder, honey, shredded coconut and coconut oil (melt in microwave, 20-30s). Blend until a smooth batter is achieved.
- Transfer batter into a large mixing bowl and stir in crushed pecans and cocoa nibs (crush them into smaller pieces if required)
- Roll the batter into one large ball, before covering with plastic wrap, and placing in the fridge to firm up for a good 20 minutes.
- Take the batter from the fridge and split it up, rolling into small golf ball sized balls. Dust the balls with desiccated coconut and roll over to cover entirety of the balls.
- Freeze balls for 30 minutes then store in fridge or freezer to maintain freshness.