• Note: Place the can of coconut cream or milk in the fridge or freezer for at least 1-2 hours before making these protein balls to allow coconut cream to separate.

  When you are ready to make the protein balls, open chilled can and scoop out the cream that has separated and set hard on the top. Save the remaining coconut water to use in a smoothie, drink, or discard.

  Combine the cream cheese, coconut cream, coconut flour, protein powder, honey and vanilla extract in medium sized bowl and mix with a spatula until well combined, smooth and creamy.

  Lastly fold in chocolate chips gently until combined and mixed through the cream cheese. Taste test and add more honey or vanilla extract if you think it needs it.

  Roll the batter into 18-20 tablespoon sized balls (more or less depending on your preferred size) and place on a parchment lined tray. Place in the freezer for 1 hour to 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 and after checking they are firm and set, skewer each bite and roll in the melted chocolate or use a fork to hold each bite and spoon over the melted chocolate then place back on the parchment lined tray.

  If you have chocolate left over simply drizzle it over the bites or dip twice for extra coating.

  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.