Ingredients
Scale
- 1/4 cup shredded coconut plus 3 tablespoons for topping
- 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
- 1/2 cup chocolate chips
- 1/2 teaspoon coconut oil
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Spread shredded coconut on the baking sheet and toast for about 5 minutes until lightly golden, stirring halfway through. Remove from oven and let cool.
- In a food processor, blend almond butter, maple syrup, dates, vanilla extract, oats, protein powder, and salt until well combined.
- Transfer mixture to a bowl and stir in toasted coconut, chia seeds, and mini chocolate chips. Form into tablespoon-sized balls.
- In a microwave-safe bowl, melt chocolate chips with coconut oil in intervals until smooth.
- Dip bottoms of each ball into melted chocolate and place on parchment-lined tray. Drizzle remaining chocolate on top and sprinkle with extra toasted coconut and flaky sea salt.
- Refrigerate for about an hour until chocolate hardens.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 protein ball - approximately 30g
- Calories: 161
- Sugar: 6g
- Sodium: 40mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg