Ingredients
Equipment
Method
- Line a baking sheet or large flat plate with parchment paper and set aside.
- In a large mixing bowl, combine the desiccated coconut, protein powder, and sea salt. Stir thoroughly to distribute the protein powder evenly through the coconut before adding any liquid.
- Add the melted coconut oil, honey or maple syrup, and vanilla extract. Mix well until everything is combined.
- Check the consistency by pressing a small amount between your fingers. If it crumbles and does not hold together, add almond milk or oat milk one teaspoon at a time, mixing between each addition, until the mixture just holds its shape when pressed.
- Using a tablespoon or small cookie scoop, portion the mixture and roll firmly between your palms to form smooth, compact balls. Press firmly as you roll to ensure they are dense and will not fall apart during dipping.
- Place each ball on the parchment-lined surface and refrigerate for at least 20 minutes. These need to be very firm before dipping.
- While the bites chill, melt the dark chocolate and one teaspoon of coconut oil together over a double boiler on low heat or in the microwave in 30-second intervals, stirring between each, until fully smooth and glossy.
- Remove the bites from the refrigerator. Using a fork, dip each one into the melted chocolate, turning to coat completely. Tap the fork gently on the edge of the bowl to remove excess chocolate.
- Return each coated bite to the parchment paper. Optionally, dust with a light sprinkle of protein powder or a pinch of sea salt while the chocolate is still wet.
- Refrigerate for a final 15 to 20 minutes until the chocolate shell is fully set and firm. Store in an airtight container in the refrigerator.
Notes
Plant-based vanilla protein powder gives the best texture and flavor. If the mixture feels dry, add almond milk or oat milk gradually until it holds together. Chill thoroughly before dipping for the cleanest chocolate coating. Store refrigerated for up to 7 days or freeze for up to 3 months.