Sergio Perera

Chocolate & Salted Coconut Protein Poppers

Sergio Perera
PREP 30 MIN
•
COOK  3 MIN

DF

EF

GF

NS

VE

V

Number of servings
2
Ingredients

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)

Methodbased on 24 servings
1

Heat a non-stick frypan over low-medium heat. Toast coconut for a few minutes until golden.

2

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.

3

With wet hands roll into even sized balls.

4

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.

Nutritional Informationper serving

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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