Ingredients
Scale
- 1/4 cup shredded coconut, plus 3 tablespoons, (divided)
- 1/2 cup creamy almond butter
- 3 tablespoons pure maple syrup
- 2 large soft medjool dates, (pitted)
- 1 teaspoon pure vanilla extract
- 1/2 cup old fashioned rolled oats
- 1 scoop vanilla protein powder, (or unflavored)
- 1/4 teaspoon kosher salt
- 1 tablespoon chia seeds
- 1 tablespoon mini chocolate chips
- Flaky sea salt (for sprinkling on top)
- 1/2 cup chocolate chips
- 1/2 teaspoon coconut oil
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- Toast shredded coconut on the baking sheet for about 5 minutes until lightly golden; let cool.
- In a food processor, blend almond butter, maple syrup, pitted dates, vanilla extract, oats, protein powder, and salt until smooth.
- Mix in 1/4 cup of toasted coconut, chia seeds, and mini chocolate chips; form into balls (about 1 tablespoon each).
- Melt chocolate chips with coconut oil in a microwave-safe bowl.
- Dip the bottoms of each ball into melted chocolate and place on parchment-lined sheet; drizzle remaining chocolate on top.
- Immediately sprinkle with remaining toasted coconut and sea salt before chocolate sets.
- Refrigerate for about 1 hour until chocolate hardens.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 protein ball (30g)
- Calories: 110
- Sugar: 6g
- Sodium: 35mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg