Prep Time: 5 minutes
Resting Time: 1 hour
Servings: 14 balls
If you're going to be making your own almond flour, start by adding 2 whole cups of almonds (raw and unsalted) to a food processor and processing until they turn into flour.
Line a cookie sheet with parchment paper. Set aside.
To a large bowl, add in the flour, tahini, coconut manna, unsweetened almond milk, protein powder, collagen, sesame seeds, and chia seeds. Mix using a spatula until a crumbly dough forms.
Roll the dough into balls using your hands and place onto parchment paper.
Microwave your chocolate chips for 15 seconds. After 15 seconds, remove from microwave and add in coconut oil. Stir until the chocolate chips start to melt. Place back into the microwave and microwave for an additional 50 seconds. Remove and stir again.
Dip the balls into the chocolate using a spoon. Make sure the balls are completely covered in chocolate. Place the balls on top of the parchment paper and place in the refrigerator. Allow to chill for at least an hour.
- These protein balls should be stored in the refrigerator.
Serving: 1ball | Calories: 189kcal | Carbohydrates: 7g | Protein: 9g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Sodium: 20mg | Potassium: 17mg | Fiber: 4g | Sugar: 1g | Vitamin A: 2% | Calcium: 6% | Iron: 9%