1/3 cup All Natural Peanut Butter
1 1/2 tbsps Vanilla Protein Powder
1 1/8 tbsps Coconut Flour
1 1/8 tbsps Maple Syrup
1/16 tsp Sea Salt
1/4 cup Dark Chocolate Chips
1/2 tsp Coconut Oil
Line a baking sheet with parchment paper.
In a medium-sized mixing bowl, add the peanut butter, protein powder, coconut flour, maple syrup and salt. Mix to combine. Using a tablespoon, roll into balls and place them on the baking sheet. Repeat until the batter is used up and then place in the freezer to harden for 30 minutes.
In a small bowl, add the chocolate chips and coconut oil and microwave on high for 30 to 45-second intervals until melted. Stir with a spoon to fully combine.
Remove the bukeyes from the freezer. Using a toothpick or a fork, dunk into the melted chocolate about 2/3 of the way up. Place back on the baking sheet. Repeat until all are dipped in chocolate. Place in the fridge to harden, about 20 minutes. Enjoy!
Leftovers: Refrigerate in an airtight container for up to two weeks. Freeze for up to 6 months. These are best enjoyed from the fridge or freezer. for.
Serving Size: One serving is equal to one ball.
Nut Free: Use sunflower seed butter instead of peanut butter.
Protein Powder: This recipe was tested with a plant-based protein powder.
No Protein Powder: Remove and replace with coconut flour, using half the amount called
Total Time: 1 Hour
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