Chocolate-Coated Almond Brownie Protein Bites

Dessert

Chocolate-Coated Almond Brownie Protein Bites

Chocolate almond-butter bites are dipped in dark chocolate and topped with colorful chips.

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Yield
12 bites
Cuisine
American

Serving ideas

Serve chilled once the chocolate sets.

Ingredients

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  • 1/2 cup ready-to-eat almond flour, 48 g
  • 1/4 cup chocolate protein powder
  • 3 tbsp cocoa powder
  • 3/4 tsp kosher salt
  • 1/3 cup almond butter
  • 2 tbsp almond milk
  • 2 tbsp maple syrup
  • 1 tsp vanilla extract
  • 6 oz dark chocolate, chopped
  • 1 tbsp refined coconut oil
  • 2 tbsp rainbow chocolate chips

Before you cook

Freeze sticky or soft bites for 15 minutes before dipping.

How to make Chocolate-Coated Almond Brownie Protein Bites

  1. Whisk almond flour, protein powder, cocoa and salt. Fold in almond butter, almond milk, maple syrup and vanilla. Scoop 12 portions with a 1 1/2-tablespoon scoop, roll into balls and set on parchment.

  2. Melt the dark chocolate and coconut oil in 30-second microwave bursts, stirring between bursts. Dip each bite, let the excess drip off and return to the lined sheet.

  3. Let the coating begin to set, then add the rainbow chips. Refrigerate at least 30 minutes.

The full recipe

Check off ingredients as you get them ready.

The ingredient list scales when you change the servings. Adjust any quantities mentioned in the steps to match your batch.

Chocolate-Coated Almond Brownie Protein Bites

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Chocolate almond-butter bites are dipped in dark chocolate and topped with colorful chips.
Print Recipe
Servings: 12 bites
Course: Dessert
Cuisine: American
Ingredients Instructions Notes

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Ingredients
  

  •  
    ½ cup ready-to-eat almond flour 48 g
  •  
    ¼ cup chocolate protein powder
  •  
    3 tbsp cocoa powder
  • ¾ tsp kosher salt
  •  
    ⅓ cup almond butter
  •  
    2 tbsp almond milk
  •  
    2 tbsp maple syrup
  • 1 tsp vanilla extract
  •  
    6 oz dark chocolate, chopped
  •  
    1 tbsp refined coconut oil
  •  
    2 tbsp rainbow chocolate chips

Instructions
 

  1. Whisk almond flour, protein powder, cocoa and salt. Fold in almond butter, almond milk, maple syrup and vanilla. Scoop 12 portions with a 1 1/2-tablespoon scoop, roll into balls and set on parchment.
  2. Melt the dark chocolate and coconut oil in 30-second microwave bursts, stirring between bursts. Dip each bite, let the excess drip off and return to the lined sheet.
  3. Let the coating begin to set, then add the rainbow chips. Refrigerate at least 30 minutes.

Notes

Freeze sticky or soft bites for 15 minutes before dipping.
Adapted from Taylor Ann Spencer, Delish.

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