Almond Butter Energy Bites

Toast 2 tablespoons of chopped almonds in a dry skillet over medium heat for 3-5 minutes until fragrant and lightly browned, stirring frequently to prevent burning. Set aside to cool.

In a food processor, combine 1/3 cup natural almond butter, 1/4 cup vanilla whey protein powder, 2 tablespoons ground flaxseed, 1 tablespoon chia seeds, 2 tablespoons coconut flour, 2 tablespoons unsweetened shredded coconut, 1 tablespoon sugar-free maple syrup, 1/2 teaspoon vanilla extract, 1/2 teaspoon cinnamon, and 1/8 teaspoon salt.

Pulse the mixture until it begins to come together, about 30-45 seconds.

Add 1 tablespoon of water and pulse again. If the mixture is still too dry, add the second tablespoon of water gradually until the mixture holds together when pressed but isn't sticky.

Transfer the mixture to a bowl and fold in 2 tablespoons of sugar-free dark chocolate chips and the toasted chopped almonds.

Refrigerate the mixture for 20 minutes to firm up slightly, making it easier to handle.

Line a baking sheet with parchment paper. Using a tablespoon measure, scoop the mixture and roll into 10 balls (5 per serving) with clean, slightly damp hands.

Place the energy bites on the prepared baking sheet and refrigerate for at least 1 hour to set completely.

Store in an airtight container in the refrigerator for up to one week, or freeze for longer storage.