Double Chocolate Protein Bites (Gluten-Free & Dairy-Free)
- Our Nourished Kitchen
- 10 hours ago
- 3 min read
My daughter constantly asks for these little chocolate protein bites that can be found at Whole Foods. I understand why: they are delicious, sweet, chewy, and filling. We decided to take a crack at making our own at home, but with less sugar. I wanted them to taste chocolatey like a brownie but be made with nourishing, nutritious ingredients. We packed these bites with home blended oat and chia flour, almond butter, rich cocoa powder, vanilla, chocolate protein powder, and a tiny bit of honey. If I am adding any extra sweetener to my recipes, I always like to work in unrefined sugars when at all possible. These bites also are extra decadent with the stir-ins: mini semi-sweet, dairy-free chocolate chips (and some naturally dyed sprinkles).
These bites are a great kids in the kitchen activity. I made this recipe with my older daughter while my younger daughter was at preschool. We worked together to portion the bites using a 1/2 tablespoon measuring spoon, then rolled the bites into smooth balls. We dipped the bites in a little almond milk then decided what toppings we wanted. I love coconut and chocolate so I rolled mine in unsweetened, shredded coconut. My daughter wanted more sprinkles, so we topped hers with naturally dyed sprinkles. These double chocolate protein bites only have 2 grams of sugar total per bite. They are a guilt free snack, and can even pass as a dessert (your kids will think they are brownies!)
How to make these Double Chocolate Protein Bites
Blend the dry base: Place the rolled oats and chia seeds into a high-speed blender or food processor. I used our Vitamix, which worked great. Blend for 20–30 seconds until they turn into a fine, smooth home made oat/chia flour blend.
Mix the wet ingredients: In a medium bowl, stir together the almond butter, honey, vanilla extract, and 7 tablespoons of the almond milk until completely smooth. Stir in the cocoa powder, plant-based chocolate protein powder, and sea salt until a thick, rich chocolate paste forms.
Combine and Fold the Batter: Add your blended oat/chia flour to the bowl and stir well. Fold in the semi-sweet mini chocolate chips and the first 2 tablespoons of sprinkles until evenly distributed. Knead the dough with your hands, working to ensure it is smooth, pliable, and holds together easily. If for some reason it feels at all dry, add 1 additional TBSP of almond milk.
Scoop and Shape all Balls: We used a 1/2 tbsp measuring spoon to portion out the dough then we rolled each into a little ball. Working together, this took about 20 minutes to roll out all 45 balls.
Set up the Assembly Line, Dip, Dunk and Roll: Line up your tray of pre-rolled balls, a small bowl with the 3 tablespoons of dipping almond milk, a bowl of sprinkles and a bowl of coconut flakes, and a parchment-lined tray for the finished treats. Take each pre-shaped ball, briefly dip it into the almond milk, let any excess drip off for a split second, and then dunk it into either the sprinkle bowl or roll it in the coconut flake bowl. Place the finished ball onto the parchment-lined tray.
We ended up decorating some with sprinkles, some with coconut, and leaving some plain. They all turned out delicious!
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