coconut peanut butter protein bombs

How To Make coconut peanut butter protein bombs

• 1

  Combine oats, peanut butter, maple syrup, almonds, protein powder, vanilla extract, salt, and cinnamon in a large bowl and mix until a moist, pliable dough forms. If your dough seems a little too dry or crumbly, add extra peanut butter 1 tsp at a time until it reaches cookie dough consistency.
• 2

  Press the dough into silicone molds, filling each one approx. 2/3 of the way full.
• 3

  Place coconut oil in a separate, microwave safe bowl and heat 15-30 seconds at a time until it is fully melted and transparent.
• 4

  Add cocoa powder, honey, and vanilla extract. Mix until fully incorporated and smooth.
• 5

  Spoon chocolate mixture into molds on top of oatmeal mixture, filling them the rest of the way.
• 6

  Transfer molds carefully to the fridge and let sit for at least 1 hour to firm up before attempting to pop them out of the molds. Store refrigerated as coconut oil will melt to a liquid state at room temperature.
• 7

  NOTE: The protein powder used for the batch shown here was 100% Whey - Thin Mint Cookie
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