Description
These mint chocolate chip protein balls have a chewy mint filling that's coated in dark chocolate. They're paleo, keto and no bake!
Ingredients
Scale
Filling
- 1/2 oz cacao butter
- 1/2 cup almond butter (unsalted, unsweetened)
- 2 Tbsp maple syrup (liquid sugar-free sweetener for keto)
- 1/2 tsp peppermint flavoring
- 1/2 tsp vanilla extract
- 1/2 cup collagen peptides (38g)
- 2 Tbsp mini chocolate chips
Coating
- 3 1/2 oz dark chocolate
- 1 tsp coconut oil
- 1/2 tsp peppermint flavoring
- flaked sea salt (optional topping)
Instructions
- Melt the cacao butter: place the cacao butter in a small sauce pan and melt on the stove top, over low heat.
- In a small mixing bowl, combine the melted cacao butter, almond butter, maple syrup, peppermint flavoring and vanilla extract.
- Using a spatula, mix in the collagen peptides.
- Fold the chocolate chips into the dough.
- Using a small cookie scoop, scoop the dough and roll into balls. Place the balls on a lined baking sheet.
- Place the balls in the freezer for at least 20 minutes to harden.
- Combine the dark chocolate, coconut oil and peppermint flavoring in a small sauce pan. Place the pan on the stove top and melt over low heat, stirring every so often until the chocolate is fully melted.
- Grab the balls from the freezer and dip them in the dark chocolate. Place them on a sheet of parchment paper to dry.
- Drizzle any remaining dark chocolate over the balls and top with a pinch of flaked sea salt.
- Store in an airtight container or baggie in the fridge up to two weeks, or the freezer up to two months.