Chocolate Chip Cookie Dough Protein Balls with a Chocolate Shell
twelve chilled nut-butter bites with mini chocolate chips and a thin melted-chocolate coating.
Ingredients
Centers
- 1 cup commercially treated ready-to-eat almond flour Explicitly labeled ready to eat
- 1/2 cup vanilla protein powder Suitable for uncooked preparation
- 1/4 cup cashew butter Stir before measuring
- 2–3 tablespoons milk Start with 2; reserve the third
- 1/4 cup mini chocolate chips For the centers
- 2 tablespoons honey
- 1 teaspoon vanilla extract
- 1 pinch salt
Coating
- 1 cup milk chocolate chips For melting; some may remain in bowl
- 1 teaspoon coconut oil
Instructions
- Whisk ready-to-eat almond flour, cold-use vanilla protein powder, and salt. Mix cashew butter, honey, vanilla, and 2 tablespoons milk separately.
- Combine bowls, fold in mini chips, and add some of the reserved tablespoon milk only if the mixture will not hold a ball.
- Divide into 12 equal portions and chill covered at least 30 minutes.
- Combine coating chocolate and coconut oil; microwave briefly and stir between heating intervals. Dip cold balls, drain extra coating, and return to a lined plate.
- Refrigerate another 20 minutes until set. Keep covered and chilled.
Notes
No baking: use explicitly ready-to-eat almond flour and powder intended for cold preparation. Start with 2 tablespoons milk, reserving the third. Filling chips and coating chips are separate quantities. Keep finished bites refrigerated.