3/4 - 1cupunsweetened protein powder of choiceI used Collagen Peptides
1/4cuppure maple syrup
1/2tspsalt
4ozchocolate chips
1Tbspoilavocado, canola, coconut
Instructions
Line a rimmed baking sheet with parchment paper and set aside.
Combine peanut butter, maple syrup, and salt into a small mixing bowl. Add in 3/4 cup of the protein powder and combine. If still too drippy, add in remaining 1/4 cup 1 tbsp at a time until dough-like consistency is achieved. I used a natural (read: runny) peanut butter and collagen peptides, so I needed the full 1 cup. Set aside.
In a microwave safe (glass) bowl, add chocolate chips and 1 tbsp oil. Microwave on high in 30 second bursts, stirring in between, until chocolate chips are melted.
Dip protein bites, one at a time, in melted chocolate and cover. Transfer to prepared baking sheet. Continue with remaining protein bites until all are covered. Optional: spring the tops of the protein bites with coarse salt.
Transfer baking sheet to the refrigerator and let chill for about 30 minutes or until chocolate has fully hardened. Enjoy!
Notes
I always seem to have leftover melted chocolate from making chocolate covered anything. Some times I’ll grab almonds and dunk them in, but that takes FOREVER. I’ve since gotten smarter and use a silicone mold (this is similar to the one I have) to make chocolate bars with the leftovers. This time around I sprinkled a little salt and slivered almonds into the mold and then poured the leftover chocolate over top. The chocolate bars turned out perfectly and feels extra special to have alongside the chocolate covered peanut butter protein bites.//Depending on your choice of chocolate, this recipe is dairy free, gluten free, soy free, egg free, nightshade free, and corn free. It is also vegetarian and vegan.My preferred allergen friendly chocolate chips are Tollhouse Allergen Free semi-sweet and dark chocolate morsels. Enjoy Life brand is also a great option.