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Coconut Cake Bites
by Ashley Shapiro
Gluten free, Vegan, Oil Free
Ingredients:
1 cup vanilla protein powder
1 cup almond flour
2 cups shredded coconut
1 can full fat coconut milk (canned, with excess liquid drained)
Directions:
Add all ingredients to a large bowl, and mix well until combined
Refrigerate for a minimum of 30 minutes to allow the mixture to firm
Use an ice cream scooper (or a spoon) to scoop out equal portions of batter, roll into a ball and place on a plate lined with parchment paper
Place in the refrigerator or freezer again, until firm
Meanwhile melt dark chocolate chips in the microwave in 30 second intervals, stirring in between intervals, until completely smooth
Dip each cake ball into the chocolate to cover
Place back on the plate lined with parchment paper
Place in the freezer until the chocolate sets
Store in the refrigerator