Double Chocolate Peanut Butter Protein Cake Bites
- 120g (1/2 cup) peanut butter
- 120g whey protein concentrate (rice will work too)
- 100g (1 cup) gluten free oats (almond flour for paleo)
- 80g (1/4 cup) honey or maple for vegan 1 tsp vanilla extract
- 80ml (1/3 cup) water
- 30g (2 tbsp) peanut butter (for Chocolate Peanut Butter Fudge)
- 2 tbsp (28g) coconut oil (for Chocolate Peanut Butter Fudge)
- 2 tbsp (20g) raw cacao powder (for Chocolate Peanut Butter Fudge)
- 1 tbsp (20g) honey or maple for vegan (for Chocolate Peanut Butter Fudge)
- 1/4 tsp vanilla extract (for Chocolate Peanut Butter Fudge)
- Pinch of Pink Himalayan Rock Salt (for Chocolate Peanut Butter Fudge)
- 200g white chocolate (for coating)
- 30g mini dark chocolate chips
A no bake peanut butter protein bite, topped with a chocolate peanut butter fudge all encased in a white chocolate shell and topped with some mini chocolate chips for good measure!
These peanut butter fudge protein bites are so incredibly simple to make. The only slightly arduous task is coating them in chocolate which you don’t have to do. You could simply top with some melted chocolate but I if I’m making a treat I’m going all out.
- Blend oats to a flour consistency.
- Mix wet base ingredients.
- Add wet base ingredients to dry base ingredients. Mix with a spoon and then bring the dough together with your hands. Create 13 balls and use your hands to flatten into small disks.
- Mix together melted coconut oil and cacao powder. Then add the remaining ingredients for the fudge topping.
- Place 1 tsp of the mixture on top of each of the disks. Place on a baking paper lined tray in the freezer for 30 minutes.
- Melt white or dark chocolate (macros are for white chocolate version with chocolate chips). Coat each complete disk with white chocolate. Lower into melted chocolate with a fork, spoon over chocolate. Lift with fork and gently tap of excess.
- Place back on baking paper lined tray. Top each protein bite with 5 mini chocolate chips. Allow to set. Store in a seal tight container at room temperature for 1 week or freeze for up to one month.