No-bake · Protein · Chocolate
Gingerbread Chocolate Crunch Bites
No-bake gingerbread protein bites finished with a crisp chocolate-and-almond coating.
Chocolate crunch coating
- 1/2 cup chocolate chips
- 3–4 tablespoons chopped almonds
Method
- Stir together the almond butter, almond flour, protein powder, molasses, coconut milk and gingerbread spice until a thick dough forms. Add optional sweetener to taste.
- Roll the dough into approximately twenty-four balls and refrigerate for about fifteen minutes to firm.
- Melt the chocolate and stir in the chopped almonds.
- Using a fork, dip each bite in the chocolate mixture. Place on parchment paper and allow the coating to set in the refrigerator or freezer.
Storage
Store the finished bites in the refrigerator or freezer.
Approximate macros are reproduced from the supplied recipe source and can vary with ingredient brands, portion size and substitutions.