Healthy Cookie Dough Protein Balls (Edit recipe)

These protein balls have a soft cookie dough filling that's coated in dark chocolate and topped with a pinch of sea salt. They're paleo friendly, vegan, nut free and great for curbing that sweet tooth.

30 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	177
Fat:	12 g
Carbohydrates:	7 g
Protein:	11 g
Cholesterol:	0 g
Sodium:	239 mg
Fiber:	2 g
Sugars:	3 g
Calculated per serving.

by bakeitpaleo

View original recipe

Serves: 12

Ingredients

Filling

0.5 cup Sunbutter, (no added sugar)
0.5 cup Vanilla Protein Powder (Nuzest), (52g)
4 Tbsp Water
1 Tbsp Pure Maple Syrup, (or honey)
0.5 tsp Pure Vanilla Extract
2 - 3 Tbsp Pascha Bitter-Sweet Mini Dark Chocolate Chips (Bulk)

Coating

0.5 cup Pascha 85% Organic Vegan Extra Bitter-Sweet Dark Chocolate Chips
1 pinch Maldon Sea Salt Flakes, (optional)

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

For the Filling: Place all ingredients, except chocolate chips, in a medium-sized mixing bowl. Mix first with a spatula, then use your hands to knead the dough.
Fold the chocolate chips into the dough.
Roll the dough into balls approximately 1 tablespoon in size. Set on a small baking sheet or large plate.
Freeze the filling for 20 minutes to firm**
For the coating: Place the chocolate in a small sauce pan. Melt on the stove top over low heat, stirring frequently.
Remove balls from the freezer and dip, one at a time, into the melted chocolate.
Place the dipped balls on a sheet of parchment paper and add a pinch of flaked sea salt.
Store in fridge or freezer.