Ingredients
Scale
- 1/4 cup (28 g) coconut flour
- 1/4 cup (20 g) unsweetened cocoa powder
- 1/2 cup (40 g) chocolate protein powder*
- 5 Tbsp (100 g) brown rice syrup**
- 2 Tbsp (32 g) nut or seed butter***
- 2 Tbsp (30 ml) non-dairy milk
Instructions
- Add all ingredients to the bowl of a food processor or blender and process until they have fully combined to form a dough. Depending on the ingredients you used, you may need to add a splash of extra milk or a small sprinkle of coconut flour. The mixture should stick together easily when pressed without being overly sticky.
- Using a heaping tablespoon, roll dough between your hands to form balls. Set aside on a plate and repeat with remaining dough. Store balls in an airtight container at room temperature, or in the fridge for extended periods.
Notes
* I used a brown rice protein to make these vegan, but feel free to use whichever protein is your favourite. Just note that different types of powders absorb liquid differently, so you might have to adjust how much milk you add depending on which you use. ** You can also use agave nectar, or honey if not strictly vegan. *** I’ve made these with both almond and soy nut butter (to make them nut-free), and both versions turned out just fine. The only thing I might suggest is using a no-stir butter, since the oils in the natural kind can alter the texture.
- Prep Time: 10 mins