• Mix all ingredients together in a bowl until well combined.

  Note: I find that it’s best to use my hands to mix the dough because it takes some kneading and pressing to get the dough to come together.

  Add more coconut flour if the dough is too soft, add a tablespoon of any milk or water if the dough is too thick.

  Roll the batter into 10-12 sized balls, (or your preferred size) and refrigerate for 30 minutes to firm up and set.

   

Chocolate Coating

• Place chocolate chips and coconut oil in small dish and microwave with 30 second bursts stirring between each one until melted and smooth.

  Or use double boiler method - (pot of boiling water with a bowl resting on top) melt the chocolate chips and the coconut oil together.

  Remove the protein balls and after checking they are firm and set, skewer each ball or use 2 forks to hold each one and dip into the melted chocolate, rolling around until fully coated then place on a rack to dry.

  Or hold each ball over the melted chocolate and spoon it over letting the excess drip back into the bowl.

  If you have leftover chocolate, dip twice for extra coating or simple drizzle it over the balls.

  Add any toppings while the chocolate is still wet so it sticks.

  Put the bars into the freezer for at 30 minutes for chocolate to set.

  Store covered in the fridge for up to 3-5 days or freezer for up to 3 months.