Coconut Choco Caramel Bites (Printable Version)
# What You'll Need:
→ For the protein balls
01 -
1/4 cup coconut shreds, plus 3 tablespoons, set aside
02 -
1/2 cup smooth almond butter
03 -
3 tablespoons real maple syrup
04 -
2 big soft pitted Medjool dates
05 -
1 teaspoon vanilla extract
06 -
1/2 cup traditional rolled oats
07 -
1 scoop vanilla or plain protein powder
08 -
1/4 teaspoon sea salt
09 -
1 tablespoon chia seeds
10 -
1 tablespoon tiny chocolate chips
11 -
Sea salt flakes for the top
→ For the melted chocolate
12 -
1/2 cup chocolate chips
13 -
1/2 teaspoon coconut oil
# Steps to Follow:
01 -
Heat your oven to 350°F. Put coconut in a single layer on a baking sheet with parchment. Cook for 5 minutes, stir once, until it turns golden. Let it cool down.
02 -
Put the almond butter, maple syrup, dates, vanilla, oats, protein powder, and sea salt in a food processor. Blend until everything looks smooth and mixed well.
03 -
Dump the mixture into a bowl and stir in 1/4 cup of browned coconut, chia seeds, and tiny chocolate chips. Roll into small balls using about 1 tablespoon for each.
04 -
Put chocolate chips and coconut oil together in a bowl that's safe for the microwave. Heat for 30 seconds at a time until it's all melted and silky.
05 -
Cover a tray with parchment. Dunk the bottom of each ball in melted chocolate, set them on the tray, drizzle more chocolate on top, and sprinkle with leftover browned coconut and salt flakes.
06 -
Put the tray in the fridge for an hour until the chocolate gets hard. Then they're ready to eat.
# Additional Tips:
01 -
If your dates aren't soft enough, drop them in hot water for 10 minutes first.
02 -
You can keep these balls in a sealed container in your fridge for 2 weeks or pop them in the freezer for up to 3 months.