Protein Buckeyes

Serves | 27 buckeyes

Ingredients:

• 2 c unsweetened peanut butter

• 2 c almond flour

• ½ c vanilla or peanut butter protein powder

• 2/3 c maple syrup

• 2 tsp vanilla

• ½ tsp salt

• 1 ½ c chocolate chips

• 1 spoonful coconut oil

Directions:

1. In a large bowl, mix all ingredients (except the chocolate chips and coconut oil) until smooth and moldable, like cookie dough. If the dough feels too sticky, add 1 Tbsp more protein powder or almond flour.

2. Roll into about 27 balls and place on a parchment-lined baking sheet. Freeze for 30 minutes.

3. Melt the chocolate chips and coconut oil together until smooth.

4. Insert a toothpick into each chilled ball, dip into melted chocolate, leaving a small peanut butter circle on top. Scrape the bottom on the bowl to remove excess chocolate.

5. Return to the baking sheet, remove the toothpick, pinch the hole closed, and gently smooth with your finger.

6. Freeze for 5 more minutes to set.

7. Optional: sprinkle lightly with flaky salt. Enjoy.

To make Easter egg cups: Shape the dough into egg forms and freeze as directed. Instead of using a toothpick, drop each chilled egg into the melted chocolate and flip to coat completely. Use a fork to lift it out, letting excess chocolate drip off, then return to the baking sheet. Continue with step #6.

Note: Store in an airtight container in the fridge for up to 1 week or freeze for long term; thaw slightly before serving. The amount of oil in the peanut butter will determine if you should add additional protein powder to get the desired texture. I prefer dark chocoalte chips and Promix vanilla protein powder.

You’ll find more recipes like this in my NEW eBook, A Better Way To Meal Prep: High-Protein Freezer Meals.

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