Cookie Dough Protein Bites
Cookie Dough Protein Bites
Ingredients
For the Cookie Dough
- 1/2 cup fine organic almond flour
- 1/4 cup clean organic vanilla protein powder
- 2 tablespoons pure maple syrup
- 3 1/2 tablespoons almond milk
- 3 tablespoons 85% dark chocolate, chopped
For the Filling and Shell
- 1/4 cup runny tahini
- 1/2 cup 85% dark chocolate chunks
- 1 teaspoon coconut oil
Instructions
- 1
In a large mixing bowl, combine the almond flour, vanilla protein powder, maple syrup, almond milk, and chopped dark chocolate. Mix thoroughly until a firm, cohesive dough forms.
⏱️ 5 min
- 2
Firmly press the prepared cookie dough mixture into the cavities of an ice cube tray, ensuring each section is well-packed.
⏱️ 5 min
- 3
Place the ice cube tray with the dough into the freezer and flash-freeze for 5 minutes. This step is crucial for achieving the desired structural 'pop' later.
⏱️ 5 min
- 4
Remove the tray from the freezer. Carefully pour a small amount of runny tahini over the semi-frozen dough in each cavity, creating a center filling.
⏱️ 2 min
- 5
Return the tray to the freezer for an additional 10 minutes to allow the tahini core to set.
⏱️ 10 min
- 6
While the bites are freezing, melt the 1/2 cup of 85% dark chocolate chunks with the 1 teaspoon of coconut oil. You can do this in a microwave in 30-second intervals, stirring until smooth, or using a double boiler.
⏱️ 3 min
- 7
Remove the tray from the freezer. Pour the melted chocolate mixture over the top of each semi-frozen cookie dough bite, ensuring it fully covers and seals the tahini layer.
⏱️ 5 min
- 8
Place the tray back into the freezer for 2 to 4 hours, or until the protein bites are completely firm and set.
⏱️ 120 min
Kitchen Tools
Nutrition Facts (per serving)
Cookie Dough Protein Bites
For the Cookie Dough
- 1/2 cup fine organic almond flour
- 1/4 cup clean organic vanilla protein powder
- 2 tablespoons pure maple syrup
- 3 1/2 tablespoons almond milk
- 3 tablespoons 85% dark chocolate, chopped
For the Filling and Shell
- 1/4 cup runny tahini
- 1/2 cup 85% dark chocolate chunks
- 1 teaspoon coconut oil
Instructions
- 1
In a large mixing bowl, combine the almond flour, vanilla protein powder, maple syrup, almond milk, and chopped dark chocolate. Mix thoroughly until a firm, cohesive dough forms.
⏱️ 5 min - 2
Firmly press the prepared cookie dough mixture into the cavities of an ice cube tray, ensuring each section is well-packed.
⏱️ 5 min - 3
Place the ice cube tray with the dough into the freezer and flash-freeze for 5 minutes. This step is crucial for achieving the desired structural 'pop' later.
⏱️ 5 min - 4
Remove the tray from the freezer. Carefully pour a small amount of runny tahini over the semi-frozen dough in each cavity, creating a center filling.
⏱️ 2 min - 5
Return the tray to the freezer for an additional 10 minutes to allow the tahini core to set.
⏱️ 10 min - 6
While the bites are freezing, melt the 1/2 cup of 85% dark chocolate chunks with the 1 teaspoon of coconut oil. You can do this in a microwave in 30-second intervals, stirring until smooth, or using a double boiler.
⏱️ 3 min - 7
Remove the tray from the freezer. Pour the melted chocolate mixture over the top of each semi-frozen cookie dough bite, ensuring it fully covers and seals the tahini layer.
⏱️ 5 min - 8
Place the tray back into the freezer for 2 to 4 hours, or until the protein bites are completely firm and set.
⏱️ 120 min