Chocolate Peanut Butter Protein Bites

Line a baking sheet with parchment paper and set aside.

In a large mixing bowl, combine 1/3 cup natural peanut butter, 2 tablespoons honey, and 1 teaspoon vanilla extract. Stir until smooth and well incorporated.

In a separate bowl, whisk together 3/4 cup chocolate whey protein powder, 2 tablespoons unsweetened cocoa powder, 2 tablespoons ground flaxseed, 1 tablespoon chia seeds, 1/4 cup almond flour, and 1/4 teaspoon sea salt until evenly mixed.

Gradually add the dry ingredient mixture to the peanut butter mixture, stirring to combine. The mixture will be thick and somewhat dry.

Add 2 tablespoons of unsweetened almond milk and mix well. If the mixture is still too dry to form into balls, add up to 2 more tablespoons of almond milk, one at a time, until the mixture reaches a moldable consistency. It should be firm but pliable, not sticky or wet.

Using a tablespoon measure, scoop out portions of the mixture and roll between your palms to form 15 smooth, compact balls (5 per serving).

Place the formed protein bites on the prepared baking sheet.

In a microwave-safe bowl, combine 3 tablespoons dark chocolate chips and 1 teaspoon coconut oil. Microwave in 15-second intervals, stirring between each, until completely melted and smooth (about 30-45 seconds total).

Using a fork, drizzle the melted chocolate over each protein bite, or dip the tops of each bite into the chocolate for a more even coating.

Place the baking sheet in the refrigerator and chill for at least 30 minutes to allow the protein bites to firm up and the chocolate to set.

Once set, transfer the protein bites to an airtight container, separating layers with parchment paper if needed.

Store in the refrigerator for up to one week or in the freezer for up to one month.