Dry Ingredients

Wet Ingredients

  • 2 tablespoons of Coconut Oil
  • 1/2 a cup of Smooth or Crunchy Peanut Butter

  • 1/2 a cup of Maple Syrup or Agave Nectar

  • Almond / Oat / Rice Milk (non dairy) – if required to help bind mixture

Optional Chocolate Layer

  • 100g of Plain Chocolate (high cocoa / dairy free) OR 3/4’s cup of Cocoa Butter

  • 1 1/2 tablespoons of Coconut Oil

  • 4 tablespoons of Raw Cacao (if you have used cocoa butter)

  • 1 to 2 tablespoons of unrefined sugar (e.g. maple syrup or agave) – sweeten to taste

Instructions (also see video below)

Place all of the dry ingredients into a bowl & blend together.

Place the coconut oil, peanut butter and liquid sugar into a saucepan and very gently heat to blend together.

Make a well in the bowl of dry ingredients, pour in the wet mixture and mix until it comes away from the sides of the bowl & form a big ball in the middle.  Add extra oat flour or some dairy free milk as required to get the correct texture.

If you have a silicone mold tray (click to see an example), 1/2 to 2/3rds fill each slot (depends on the depth of the mold & how big you want the bites to be).
Alternatively take a small amount and roll into a ball (approx 1 inch round) and place onto a tray covered with a sheet of greaseproof paper.

Place into the fridge for at least 30 mins to set.

Optional – Adding The Chocolate Layer

If you have made all protein balls, you can still make the chocolate layer, but simply dip each of the bites into the chocolate.

Chocolate Block Method
Gently melt 100g of dark chocolate, add the coconut oil & blend together ensuring both have melted – spoon into each of the chilled bites in the molds, covering the protein layer.

Raw Cacao Method
Gently melt the cocoa butter and coconut oil. Remove from heat, add the raw cacao, blend well and then unrefined sugar to taste – spoon into each of the chilled bites in the molds, covering the protein layer.

Keep in the fridge & enjoy!