Chocolate Peanut Butter Protein Balls

Toast 2 tablespoons of crushed peanuts and 2 tablespoons of shredded coconut in a dry skillet over medium heat for 3-5 minutes until fragrant and lightly golden. Set aside to cool completely.

In a food processor, combine 3/4 cup chocolate protein powder, 1/4 cup almond flour, 2 tablespoons flaxseed meal, 1 tablespoon chia seeds, 2 tablespoons unsweetened cocoa powder, 1/2 teaspoon cinnamon, and 1/4 teaspoon sea salt. Pulse until well combined.

Add 1/2 cup natural peanut butter, 2 tablespoons honey, and 1 teaspoon vanilla extract to the food processor. Pulse until the mixture starts to come together.

Gradually add 2-3 tablespoons of unsweetened almond milk, 1 tablespoon at a time, pulsing between additions until the mixture reaches a dough-like consistency that holds together when pressed.

Transfer the mixture to a bowl and refrigerate for 30 minutes to firm up, making it easier to handle.

While the mixture is chilling, prepare the chocolate drizzle by melting 2 tablespoons of dark chocolate chips with 1 teaspoon coconut oil in a microwave-safe bowl. Heat in 15-second intervals, stirring between each, until completely melted and smooth. Set aside to cool slightly.

Line a baking sheet with parchment paper. Remove the chilled mixture from the refrigerator.

Using a tablespoon measure, scoop the mixture and roll into 12 balls (4 balls per serving). Place on the prepared baking sheet.

Drizzle the melted chocolate over the protein balls and immediately sprinkle with the toasted coconut and crushed peanuts.

Refrigerate for at least 30 minutes to set the chocolate and firm up the protein balls.

Store in an airtight container in the refrigerator for up to 5 days, or freeze for longer storage.