Almond Joy Protein Bites

Directions:

1. Preheat the oven to 350-degrees Fahrenheit (180-degrees Celsius). Place the almonds on a sheet pan, then toast in the oven for 8 to 10 minutes until golden and fragrant. Check on the nuts often to ensure they do not burn. Remove from the oven.
2. Meanwhile, to a large bowl, add the shredded coconut, condensed coconut milk, protein powder, and salt. Mix until well combined.
3. Line a 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.
4. Press a single toasted almond atop each of the logs of coconut filling. Transfer to the freezer while preparing the chocolate coating.
5. 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.
6. 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.
7. 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.
8. 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.