• Mix the cream cheese, almond flour, honey, protein powder, coconut oil and vanilla extract together in a medium bowl until well combined.

  Next, chop your strawberries into small, bite sized pieces. If you want the strawberry bits to be chunkier, make the pieces bigger- if you want it all to blend together, chop them up nice and small. Add the strawberries to the mixture and gently fold them in

  With a tablespoon or small ice cream scoop drop spoonfuls of the cheesecake mixture onto parchment paper. Shape each dollop with your hand into nice round balls. (if it’s too soft to work with, place the balls in the freezer for a while). You will get 10-12 balls (more or less) depending on your size preference.

  Place bites into the freezer for 1-2 hours or until firm and set.

Chocolate Coating

• Place chocolate chips and coconut oil in medium dish and microwave at 50% power 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 bites from the freezer (just a few at a time) and skewer each bite and either dunk in the melted chocolate or use a fork to hold each bite and spoon over the melted chocolate letting the excess drip back into the dish then place back on the parchment lined tray.

  After dipping a few frozen balls in melted chocolate, the chocolate may thicken. so you may need to reheat it and thin it out with a bit more coconut oil.

  When finished the dipping process, transfer leftover melted chocolate into a zip lock bag, cut off the corner and drizzle over the bites.

  Note:  The bites must be completely sealed with chocolate. If you missed some spots you can add few drops of melted chocolate with a spoon to cover the missed bits.

  Place bites back into the freezer for 1-2 hours.

  Store up to 1 week in fridge or up to 3 months in freezer. If frozen, remove from freezer for 10 minutes before eating to allow them to soften.