Yields: 22 protein bites | Prep Time: 30 minutes | Cook Time: 15 minutes | Chill Time: 15 minutes
Ingredients
Coconut Filling
- 2 cups unsweetened shredded coconut
- 1 cup sweetened condensed coconut milk
- 2 scoops Chocolate Coconut Almond Farmer Protein
- ¼ teaspoon kosher salt
- 22 almonds, about ¼ cup
Chocolate Coating
- 1 cup (170 grams) dark chocolate
- 2 tablespoons refined coconut oil
- 2 scoops Chocolate Coconut Almond Farmer Protein
Directions
- To a large bowl, add the shredded coconut, condensed coconut milk, protein powder, and salt. Mix until well combined.
- Line an 18 x 13-inch sheet pan with parchment and lightly butter your hands. Scoop the coconut filling mixture into tablespoon-sized balls, then gently press the mixture together and roll into logs. Set on the prepared sheet pan.
- Place the almonds in a skillet over medium heat. Watching carefully and stirring often, toast the almonds until fragrant and barely beginning to brown—about 5 to 7 minutes.
- Press a single almond atop each of the logs of coconut filling. Transfer to the freezer while preparing the chocolate coating.
- To a medium heat-proof bowl, add the dark chocolate and coconut oil. Fill a medium saucepan with a few inches of water, then set over medium heat.
- Once the water is steaming, place the bowl over the saucepan. Stirring constantly, melt the chocolate and coconut oil. Once melted, slowly add the protein powder about 1 tablespoon at a time, mixing to combine between each addition. Once combined, turn off the heat but keep the saucepan on the warm burner.
- Remove the logs of coconut filling from the freezer. Using a fork, dip them into the chocolate coating, letting any excess chocolate drip off of the bars before returning them back to the sheet pan.
- Freeze for about 10 to 15 minutes until the chocolate is set, then transfer the bars to an airtight container and store in the fridge for 5 to 7 days.
Note: If you have extra melted protein chocolate, use it to make Chocolate Almond Coconut Protein Bark.
