Chocolate & Salted Coconut Protein Poppers
PREP 30 MIN•COOK 3 MIN
DF
EF
GF
NS
VE
V
Number of servings
2
1⁄8 cup (3 3⁄4g) desiccated coconut
1⁄8 cup (8 1⁄3g) rolled oats (or brown rice flakes or quinoa flakes if gluten free)
1⁄8 cup (7 1⁄2g) chocolate protein powder
1⁄8 tsp sea salt
1⁄8 cup (10ml) almond milk (or dairy alternative)
1⁄8 cup (10 1⁄2g) hulled tahini
3⁄4 pitted medjool date
1⁄8 cup (2 1⁄8g) cocoa powder (or cacao powder)
Heat a non-stick frypan over low-medium heat. Toast coconut for a few minutes until golden.
Combine with remaining ingredients, except cocoa, in a food processor and process to form a smooth dough. Add a little more milk if mixture is too thick.
With wet hands roll into even sized balls.
Place cocoa in a bowl and roll balls through to coat. Chill for 10 minutes before serving.
Store refrigerated in an airtight container for up to a week or freeze for up to 3 months.
Energy (kJ)
414 kJ / 99 cals
Protein
4.9 g
Fat
5.4 g
Sat. Fat
1.8 g
Carbs
7.1 g
Sugar
4.6 g
Fiber
2.4 g
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