• In a food processor or mixer, combine cream cheese, almond and oat flour, honey, protein powder and vanilla extract until smooth. Taste test and add more honey or vanilla extract if you think it needs it.

  Line a small tray or dish with parchment paper.

  Using a tablespoon or small cookie scoop 10-12 small balls of cream cheese mixture onto the paper.

  Place balls in freezer for at least an hour to become firm.

Chocolate Coating

• Place chocolate chips and coconut oil in a small dish and microwave with 20 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.

  Place sprinkles on a small plate so you can roll the balls in once coated with chocolate.

  Remove balls from freezer and working quickly, using two forks, dip one ball at a time into the bowl of melted chocolate until it is fully coated.

  Lift the ball from the bowl of chocolate and let any excess drip off, then place it onto a tray lined with baking paper.

  Toll in the sprinkles and place on the parchment lined tray.

  Repeat with the remaining balls.

  Store in the fridge for up to 1 week or freezer for up to 3 months.