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. Spread shredded coconut evenly and bake for 5 minutes until lightly toasted; let cool.
- In a food processor, blend almond butter, maple syrup, pitted dates, vanilla extract, rolled oats, protein powder, and salt until smooth.
- Stir in toasted coconut, chia seeds, and mini chocolate chips. Form mixture into balls using about 1 tablespoon per ball.
- Melt chocolate chips with coconut oil in a microwave-safe bowl at 30-second intervals until smooth.
- Dip the bottoms of each ball into melted chocolate and place on the prepared baking sheet. Drizzle tops with remaining chocolate and sprinkle with toasted coconut and sea salt.
- Refrigerate for 1 hour until chocolate hardens.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 ball (30g)
- Calories: 120
- Sugar: 6g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg