Chocolate Peanut Butter Protein Bites

Course: snacks

Cuisine: American

Diet: Gluten Free

 

Prep Time: 25 minutes

Total Time: 25 minutes

 

Servings: 48 balls

 

Author: Missylvia Scarber

Ingredients

• 2 - 1/2 c. Skippy Natural peanut butter
• 1 cup honey
• 6 Tbsp cacao powder
• 1/2 c. coconut oil

• 1 c. Rolled oats, blended
• 1 c. Flax seed, blended
• 1 c. Hemp seed, blended
• 1/2 c. Chia seeds, blended

• 1 c. Coconut flour
• 1/2 tsp. fine sea salt, more to taste
• 1/2 c. peanuts, finely chopped
• 1/2 -1 c. mini chocolate chips
• 1 c. shredded unsweetened coconut flakes, blended for top-coat

Instructions

• Melt the peanut butter, honey, cacao powder, and coconut oil in the microwave in medium glass bowl. Just warm, not too hot.
•  In blender, place oats, flax, hemp and chia. Blend well.
• In the Bosch bowl with cookie paddle, combine the blended oats, flax, hemp, chia seeds with coconut flour, peanuts and salt.
• Add the warm peanut butter honey mixture to the oat mixture.   Mix until oat mixture is fully incorporated.
• Add mini chocolate chips. Stir.
• Mixture should be the consistency of thick cookie dough. Taste test

• Using about 2 Tbsp. of the mixture, roll into individual balls.
• In empty dry blender, blend coconut flakes (optional)
• Place blended coconut flakes in small bowl and roll each ball in the coconut flakes
• Store in the refrigerator or freezer. Will stay good in the fridge covered for 2-3 weeks. Will stay good in a freezer bag in the freezer for 4-6 months.
• Enjoy as part of a sack lunch for school, work, or home.