Hemp Chocolate & Coconut Protein Bites
2 cups assorted raw nuts (I used 1/2 cup raw cashews + 1 cup raw pecans + 1/2 cup raw slivered almonds)
1/2 teaspoon kosher salt
3 cups unsweetened coconut flakes
1 1/2 cups smooth, no-stir peanut butter
1/4 cup honey
1/4 coconut sugar
4 tbs hemp protein powder
1 cup hulled raw hemp seeds
1/2 cup miniature chocolate chips
To intensify their flavor, place the nuts, seeds and about half of the coconut together on a lined baking sheet in a single layer and toast them in a 300°F oven (or toaster oven, in batches) for about 15 minutes, stirring once. Then proceed with the recipe as written by pulsing those ingredients in a food processor as described in step 1 below.
- Line a large, rimmed baking sheet with parchment paper and set it aside. In the bowl of a food processor fitted with the steel blade, place the raw nuts, salt, and about half of the coconut flakes. Pulse the mixture until the mixture resembles coarse crumbs (3 or 4 times).
- Melt the the peanut butter and honey to loosen the mixture and make it easier to combine with the dry ingredients, and then mix to combine. To the peanut butter and honey mixture, add the nut and coconut mixture, the seeds and the remaining coconut, and mix until well-combined. Allow the mixture to cool for at least 10 minutes, and then add the miniature chocolate chips. Mix until the chips are evenly distributed throughout. If you add the chips when the mixture is hot, the chips will all melt.
- Scoop the mixture by the heaping tablespoon onto the prepared baking sheet. I made 20 portions but you can make smaller if you’d like. Roll each portion tightly into a ball between your palms. Place the baking sheet in the refrigerator to chill until firm. Serve chilled. .
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