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