A chewy no bake protein bite with a surprise chocolate peanut butter fudge topping encased in a crisp white chocolate shell!
I posted the recipe for these on my Instagram the other day and they went down a storm! I figured I best document them on here just in case I forget about them! Meridian shared the pic over on their Instagram too and the interest was totally unexpected. I’m going to try and post more recipes on my actual Instagram feed and step slightly away from blogging. I’m trying to focus a bit more of my attention to my YouTube channel; if you haven’t subscribed please do! I’m documenting my journey to stage as well as just sharing more of my story and covering full days of eating with some recipes thrown in the mix!
These peanut butter fudge protein bites are so incredibly simple to make. The only slightly arduous task is coating them in chocolate which you don’t have to do. You could simply top with some melted chocolate but I if I’m making a treat I’m going all out.
Double Peanut Butter Protein Cake Bites
Prep Time: 30 minutes
Cook Time: Nada!
Macros Per 1 Cake Bite: 25C 14P 13F
A no bake peanut butter protein bite, topped with a chocolate peanut butter fudge all encased in a white chocolate shell and topped with some mini chocolate chips for good measure!
Ingredients (13 bites)
- 120g (1/2 cup) peanut butter
- 120g Pulsin whey protein concentrate (rice will work too)
- 100g (1 cup) gluten free oats (almond flour for paleo)
- 80g (1/4 cup) honey or maple for vegan 1 tsp vanilla extract
- 80ml (1/3 cup) water
Chocolate Peanut Butter Fudge
- 30g (2 tbsp) peanut butter
- 2 tbsp (28g) coconut oil
- 2 tbsp (20g) raw cacao powder
- 1 tbsp (20g) honey or maple for vegan
- 1/4 tsp vanilla extract
- Pinch of Pink Himalayan Rock Salt
- 200g white chocolate for coating
- 30g mini dark chocolate chips
Blend oats to a flour consistency. Mix wet ingredients. Add wet ingredients to dry ingredients. Mix with a spoon and then bring the dough together with your hands. Create 13 balls and use your hands to flatten into small disks.
Mix together melted coconut oil and cacao powder. Then add the remaining ingredients for the fudge topping.
Place 1 tsp of the mixture on top of each of the disks. Place on a baking paper lined tray in the freezer for 30 minutes.
Melt white or dark chocolate (macros are for white chocolate version with chocolate chips). Coat each complete disk with white chocolate. Lower into melted chocolate with a fork, spoon over chocolate. Lift with fork and gently tap of excess. Place back on baking paper lined tray. Top each protein bite with 5 mini chocolate chips. Allow to set. Store in a seal tight container at room temperature for 1 week or freeze for up to one month.