SERVINGS PER RECIPE
*Nutrition facts are based on 1 serving size & are only estimates that will vary based on ingredients used
1 cup peanut butter (gluten free)
1 teaspoon vanilla extract
1 tablespoon almond milk
2 tablespoons of honey (raw)
1 tablespoon coconut oil
Combine peanut butter, vanilla, protein powder, almond milk and honey in a medium-size bowl. Mix until the texture is like cookie dough.
Line a baking sheet with parchment paper. Using a 1 tablespoon, scoop dough into your hand. Roll into a ball and place on paper. Repeat.
Place baking sheet in freezer ~ 30 minutes, or long enough for the bites to be firm.
While bites are chilling. Place 1 cup chocolate chips in a small bowl. You want it to be big enough to fit the chocolate chips, but small enough so that you can dip the bites. Microwave for about 60 seconds. Then, add in coconut oil and mix.
Once your bites have firmed up, it’s time to dip and place on a cookie drying rack to prevent any rings from forming. Place a ball on the end of a toothpick. Dip ball into chocolate, leaving a ring at the tip. Use a toothpick to slide the ball off the fork onto your drying rack. Repeat.
Place cookie rack into the freezer to speed up the drying process.