👩🍳 Instructions
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1
In a medium bowl, mash the ripe bananas until smooth.
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2
Add peanut butter, protein powder, cocoa powder, maple syrup, vanilla extract, and sea salt to the mashed banana. Stir well until a thick, uniform dough forms.
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3
Scoop out about 1 tablespoon of the mixture and roll it into a 1-inch ball between your palms. Place the balls on a parchment-lined baking sheet or plate.
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4
Freeze the rolled banana protein balls for at least 30 minutes to firm them up.
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5
While the balls are chilling, melt the dark chocolate chips and coconut oil together in a microwave-safe bowl (in 30-second intervals, stirring) or using a double boiler until smooth.
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6
Remove the chilled balls from the freezer. Using a fork or skewer, dip each ball into the melted chocolate, turning to coat completely. Let excess chocolate drip off.
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7
Return the coated balls to the parchment-lined sheet. Optionally, sprinkle with flaky sea salt or chopped nuts immediately after dipping.
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8
Place the chocolate-coated balls back into the freezer for another 15-20 minutes, or until the chocolate is fully set. Transfer to an airtight container and store in the refrigerator.
💡 Notes
For a nut-free version, use sunflower seed butter. If your mixture is too sticky, add a little more protein powder; if too dry, add a splash of plant milk. These bites freeze well for up to two months.
🥗 Nutrition (per serving)
Calories
110 kcal
Protein
6g
Total Fat
7g
Saturated Fat
3g
Carbs
10g
Fiber
2g
Sugar
5g
Sodium
45mg
Cholesterol
0mg
